Single-origin coffee from the Tinshe Guye farm in Chelchelie, Gedeb (near Yirgacheffe), grown at about 2,080–2,100 meters. Mixed heirloom varieties (Kumie, Diga, Wilsho) were washed, fermented 36 hours, and dried 16 days on raised beds. The cup is bright and refined with notes of green tea, bergamot, and stone fruit.
Ditta Artigianale was founded in 2013 by multi-time barista champion Francesco Sanapo and Patrick Hoffer with the bold ambition to shake up Italy's coffee culture. Their roasting approach is a significant departure from the classic Italian style, to preserve the characteristics of the bean and bring out its sweetness. Francesco is traveling constantly to source traceable, high-quality micro-lots and treats the product with a level of respect that was almost unheard of in the local espresso bars. Learn more about Ditta Artigianale in our Roaster Stories.
