This Ethiopian coffee is sourced from the Dumerso washing station, family-owned by Surafel Birhanu, located near Yirgacheffe. Approximately 700 smallholder coffee farmers contribute to this coffee, each with 150-200 coffee trees. The coffee is grown at altitudes between 1850-2000 meters above sea level. It is a natural-processed coffee, with cherries dried for 15 days before being pulped and hulled. The heirloom varietal features tasting notes of melon, sugarcane, and raspberry.
Luckie Beans is a family run roastery in Galashiels, in the Scottish Borders, operated by Jamie and Esther McLuckie for over ten years. They roast from an 18th century building in the centre of town, using a roaster fitted with a manual valve on the burners for full control over each batch. The coffees have earned thirteen Great Taste Awards from the Guild of Fine Food. Their range includes single origins from across East Africa and Latin America, two house blends named after local streets, and both Swiss Water and sugarcane process decafs. The roastery opens to the public every Wednesday.
