Kaffir lime, green apple & buttery mouthfeel. Menesha — meaning birthplace — pays tribute to the wild forests of Kaffa, widely regarded as the origin of Arabica coffee. In this high-altitude region of southwest Ethiopia, heirloom varieties thrive beneath dense canopy cover, nurtured by rich biodiversity and centuries of tradition. Smallholder farmers handpick ripe cherries before delivering them to local washing stations, where the washed process brings clarity and brightness to the cup. After pulping within hours of harvest, the coffee undergoes 48–72 hours of underwater fermentation, is washed clean, and then dried on raised beds for over a week. Once dried, it’s transported to Addis Ababa for careful hulling, polishing, and multi-stage sorting to ensure exceptional quality. The result is a distinctly Ethiopian profile that’s as vibrant as it is elegant — kaffir lime and crisp green apple up front, with a buttery mouthfeel that rounds out the finish.

Kaffir lime, green apple & buttery mouthfeel. Menesha — meaning birthplace — pays tribute to the wild forests of Kaffa, widely regarded as the origin of Arabica coffee. In this high-altitude region of southwest Ethiopia, heirloom varieties thrive beneath dense canopy cover, nurtured by rich biodiversity and centuries of tradition. Smallholder farmers handpick ripe cherries before delivering them to local washing stations, where the washed process brings clarity and brightness to the cup. After pulping within hours of harvest, the coffee undergoes 48–72 hours of underwater fermentation, is washed clean, and then dried on raised beds for over a week. Once dried, it’s transported to Addis Ababa for careful hulling, polishing, and multi-stage sorting to ensure exceptional quality. The result is a distinctly Ethiopian profile that’s as vibrant as it is elegant — kaffir lime and crisp green apple up front, with a buttery mouthfeel that rounds out the finish.