This Ethiopian coffee is sourced from Kochere, a sub-region of Yirgacheffe where smallholder farmers, primarily women, grow coffee in their front yards. The coffee features heirloom varieties that have never been cross-fertilized with common commercial varietals. It is a washed coffee with a syrupy, medium body and intense sweet and spicy aromas. Flavor notes include peach and cherry cola, developed during the final stages of roasting on a Probat UG-22 roaster.
Kinani Ahmed founded Sextant Coffee Roasters in San Francisco in 2014, drawing directly on his upbringing in Ethiopia, where he grew up immersed in the country's deep coffee culture. He personally roasts all the beans, using equipment designed to highlight their inherent sweetness and complexity. Sextant works directly with farmers across Ethiopia, Kenya, and Colombia, buying only from sources with established, sustainable relationships. Ethiopian coffees remain central to the lineup, a reflection of Ahmed's heritage and his belief that the best way to honor coffee's origins is to stay close to them.
