Grapefruit • White Peach • Lavender
Recommended recipe: 22g in, 45ml out, 27-30 sec - ratio 1 : 2.1 (so Breville/ Sunbeam are approx. 33ml out).
This coffee comes from smallholder producers in Riripa Village, West Arsi, Sidamo — a region celebrated for its remarkable diversity of flavour. Shaped by varying elevations, microclimates and rich soil profiles, coffees from Sidamo can differ dramatically from one village to the next, each expressing its own distinct identity.
At the heart of that character are Ethiopia’s indigenous landrace varieties. Often cultivated in small garden plots, these unique varieties can vary not only by region, but from farm to farm, with many growers tending coffee genetics found nowhere else in the world.
This lot is graded as a Grade 2 washed coffee — still firmly within specialty territory and a reflection of excellent cup quality. In Ethiopia, grading often comes down to visual sorting and minor imperfections rather than flavour alone. A good way to think about it is like organic apples: the fruit may carry the occasional mark or blemish because it hasn’t been heavily treated or chemically perfected, but the flavour and integrity remain exceptional.
Once delivered to the local washing station, these coffees are carefully processed and combined, resulting in a layered and expressive cup that reflects both the diversity of the landscape and the people who cultivate it.
Grapefruit • White Peach • Lavender
Recommended recipe: 22g in, 45ml out, 27-30 sec - ratio 1 : 2.1 (so Breville/ Sunbeam are approx. 33ml out).
This coffee comes from smallholder producers in Riripa Village, West Arsi, Sidamo — a region celebrated for its remarkable diversity of flavour. Shaped by varying elevations, microclimates and rich soil profiles, coffees from Sidamo can differ dramatically from one village to the next, each expressing its own distinct identity.
At the heart of that character are Ethiopia’s indigenous landrace varieties. Often cultivated in small garden plots, these unique varieties can vary not only by region, but from farm to farm, with many growers tending coffee genetics found nowhere else in the world.
This lot is graded as a Grade 2 washed coffee — still firmly within specialty territory and a reflection of excellent cup quality. In Ethiopia, grading often comes down to visual sorting and minor imperfections rather than flavour alone. A good way to think about it is like organic apples: the fruit may carry the occasional mark or blemish because it hasn’t been heavily treated or chemically perfected, but the flavour and integrity remain exceptional.
Once delivered to the local washing station, these coffees are carefully processed and combined, resulting in a layered and expressive cup that reflects both the diversity of the landscape and the people who cultivate it.
