Ethiopia

This coffee comes directly from the locality of Dadatu Kebel, within the Aricha area, and grows on a plantation spanning 14 hectares at an altitude of 1950 meters above sea level. The plants benefit from the natural shade provided by banana trees, whose large leaves protect the beans from direct sunlight, fostering an ideal growing environment.

Cultivated from the 74110 and 74112 varieties, Ethiopia Dadatu Kebel is renowned for its excellence and complexity. These varieties, chosen for their robustness and superior quality, create a distinctive aromatic profile.

Processing Method

The washed processing of Ethiopia Dadatu Kebel begins with the pulping of the beans, followed by fermentation in tanks for 24/36 hours. This method enhances the aromatic richness of the beans, which are then washed and sun-dried on raised beds to ensure uniformity and preserve the aromatic integrity.

Sensory Profile

In the cup, Ethiopia Dadatu Kebel stands out for its exceptional sensory complexity. It opens with floral notes, leading into a bright acidity with hints of bergamot and pink grapefruit. The finish is sweet and aromatic, with floral and citrus notes that linger pleasantly on the palate.

This batch has received 87 points according to the SCA cupping protocol.