This natural-process Ethiopian coffee originates from the misty highlands of Sidama Bensa at 2100 meters altitude. The lot features the 74158 variety and was processed at ALO Main Station. Natural processing allows sugars to concentrate during slow maturation, resulting in a vibrant, juice-forward profile with garden fruit and berry sweetness.
Founded by Yanyi Xu, a micro roastery based in North London. Known for a gentle roasting style that preserves origin characteristics, with a strong focus on Ethiopian micro lots (floral, jasmine, bergamot profiles) and, unusually for the UK, one of the largest selections of Chinese Yunnan micro lots.
