Ethiopia - Malawo

Origin

• 🇪🇹 Ethiopia· Sidama

Tasting notes

Our latest Ethiopian coffee comes from the highland area of Arbegona, located in the Sidama Zone of Ethiopia at an altitude of around 2200 meters above sea level - one of the highest coffee-growing elevations in the country. The altitude and microclimate allow the cherries to mature slowly, resulting in dense, complex, and flavour-rich beans, often categorised as true Highland Coffee. Sourced from smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers in the Boreta village of Arbegona, coffee remains the primary cash crop for the community, though the region also produces sugar cane, false banana, spices, and vegetables. Farmers deliver only ripe cherries to the station, where they undergo careful sorting by density through flotation in large water tanks. After flotation, the cherries are transferred to African raised beds with mesh nets, where they are regularly turned every 30 minutes to ensure even drying and controlled fermentation. The average drying process takes 12–15 days depending on weather conditions. Once dried, cherries are stored in local warehouses for restingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. and flavour development before final milling and export preparation.