Variety: Ethiopian Landrace Region: Greita Korsa, Guji, Ethiopia Elevation: 2,200+ Meters Process: Honey Processed Harvest: December 2025 Notes: Wildflower Honey, Citrus & Grapes This is a clean and sweetness-forward Landrace. The aromatics are huge with sugary tones and long floral permeations. This cup is medium-light on the body with intricate with complex stone fruit to berry notes. Hot to cool this cup exudes orange, melon, concord grapes, yellow cherry and a bright floral bouquet. This is definitely one of our favorite coffees of the year. The Othosololo Honey lot comes from the Osolo Station, located in the Greita Korsa highland area of Guji Oromia, Ethiopia. The station serves approximately 150-200 smallholder farmers from the surrounding communities of Wocho Sololo, Tabata, Mebocho, and Mender. Their farms sit at elevations of 2,240-2,280 meters above sea level. The primary variety is JARC 74158, along with other JARC varieties like 74112 and 74110. The Honey Process is a form of partial cherry-mucilage drying (no bee honey used). These cherries were picked fresh at ripe stages and carefully delivered to the Osolo Station. The cherries were then de-pulped without the use of water. The wet parchment (cherry mucilage on the seed) is then dried on raised beds for 12-13 days with careful monitoring and rotations to ensure an even drying process. The varieties: JARC 74158 (Walega), 74112 & 74110 are native species of coffee trees that were selected for greater use in Ethiopia's commercial coffee cultivation. The Jimma Agricultural Research Center in the 1970's selected these varieties for their resilience, stability and cherry production. These coffee types originated from mother plants found in the Metu Bishari forest region of Illuababora, Ethiopia. This is a widely loved and celebrated trio of Landrace varieties full of a signature citrus-berry & floral character when grown in the Ethiopian Highlands. Orders made Monday-Sunday are roasted the following Monday. Shipped on Tuesdays. Our coffees are best after two weeks++ of the roast date.

Variety: Ethiopian Landrace Region: Greita Korsa, Guji, Ethiopia Elevation: 2,200+ Meters Process: Honey Processed Harvest: December 2025 Notes: Wildflower Honey, Citrus & Grapes This is a clean and sweetness-forward Landrace. The aromatics are huge with sugary tones and long floral permeations. This cup is medium-light on the body with intricate with complex stone fruit to berry notes. Hot to cool this cup exudes orange, melon, concord grapes, yellow cherry and a bright floral bouquet. This is definitely one of our favorite coffees of the year. The Othosololo Honey lot comes from the Osolo Station, located in the Greita Korsa highland area of Guji Oromia, Ethiopia. The station serves approximately 150-200 smallholder farmers from the surrounding communities of Wocho Sololo, Tabata, Mebocho, and Mender. Their farms sit at elevations of 2,240-2,280 meters above sea level. The primary variety is JARC 74158, along with other JARC varieties like 74112 and 74110. The Honey Process is a form of partial cherry-mucilage drying (no bee honey used). These cherries were picked fresh at ripe stages and carefully delivered to the Osolo Station. The cherries were then de-pulped without the use of water. The wet parchment (cherry mucilage on the seed) is then dried on raised beds for 12-13 days with careful monitoring and rotations to ensure an even drying process. The varieties: JARC 74158 (Walega), 74112 & 74110 are native species of coffee trees that were selected for greater use in Ethiopia's commercial coffee cultivation. The Jimma Agricultural Research Center in the 1970's selected these varieties for their resilience, stability and cherry production. These coffee types originated from mother plants found in the Metu Bishari forest region of Illuababora, Ethiopia. This is a widely loved and celebrated trio of Landrace varieties full of a signature citrus-berry & floral character when grown in the Ethiopian Highlands. Orders made Monday-Sunday are roasted the following Monday. Shipped on Tuesdays. Our coffees are best after two weeks++ of the roast date.