Ethiopia

Heirloom - Natural

Dark berries, lemongrass, grapefruit

This coffee comes from Harruu Bunnaqaa Coffee Farms, run by Gemechu. He grows his own coffee and also works closely with smallholders from the Harruu subregion in Guji. 
The farm’s name comes from three Oromo words: harruu—a large shade tree where people traditionally gather; buna—coffee; and naqaa—to make or to give. 

Coffee from this area is known for its exceptional character, thanks to the high altitude and nutrient-rich soils. It offers a truly unique profile, with herbal, hop-like, floral, and spicy notes that give it remarkable depth and complexity.

Cherries from Gemechu’s farm are hand-picked and processed either as washed or natural. This particular lot is a washed: the cherries are floated before depulping. Then, wet parchment is fermented in tanks for 24-36 hours, then moved to raised beds for drying that lasts around 14 days. Beans are then rested in plastic bags for a few weeks before being sent to Addis for export.

The coffee is grown entirely organically, though not formally certified, as the small scale of Gemechu’s operation makes certification disproportionately costly.