This coffee is a single-origin lot from the Sidama region of Southern Ethiopia, grown at an altitude of 2300 meters. Produced by Niguse Nara in the Huro Hibiro village, it consists of 74158 and 74160 heirloom varieties. The coffee is naturally processed, having been picked, floated, separated, and dried on raised beds for 20 days. It offers a juicy and slick body with distinct flavor notes of mandarin orange and raspberry.
Birchbach Coffee is a nano-roastery run by Flavio Lissandrello, a trained draftsman turned roaster who's spent the past decade in coffee. He launched the project in 2017 with an Aillio Bullet R1 V2 roasting machine but uses a bigger roaster when orders stack up. The packaging carries his own illustrations, and the coffees themselves tend toward flavor clarity without pushing too far into challenging territory. The goal isn't to impress competition judges (though Flavio competes in coffee championships); it's to offer specialty coffee that also works for people still finding their way into the category. Approachable complexity, if that's a thing.
