STONE FRUIT | MEYER LEMON | BROWN SUGAR

The farms scattered across southern Ethiopia are mostly too small to fill a container on their own, so cherry is hand-picked and carried to a shared washing station, where lots like this one are built from a whole community's harvest — grown between 1,800 and 1,960 meters on the deep red nitisol soils the region is known for.

This lot is processed as a natural. Cherries are floated and density-sorted on arrival, hand-sorted again on the drying tables, then left through long, hot Ethiopian days until they hit target moisture. From there they're dry-hulled, bagged, and sent to Addis Ababa for export milling.

In the cup, we taste stone fruit sweetness with a Meyer lemon lift and a brown sugar finish.

Country / Ethiopia
Location / Bensa, Sidama
Process / Natural
Variety / Ethiopian landraces
Altitude / 1800–1960 masl