This Ethiopian coffee is from the Guji region in the Oromia District, sourced from various small farms at 2100 meters altitude. It features Heirloom varieties and is processed using an Anaerobic Static Cherry method. Produced by Bette Buna from the 2024 harvest, the coffee undergoes fermentation in closed tanks without oxygen for 72 to 96 hours, sometimes with pulp juice for added complexity. The drying process lasts between 3 to 5 weeks on raised beds. The coffee offers very floral flavors with medium-high acidity reminiscent of red cherry and dark chocolate.
Randall Coffee Roasters was founded in 2013 by Barry Randall and Miguel inside Mercado de Vallehermoso, one of Madrid's revitalised market halls. They were among the first micro roasteries in the city's specialty coffee scene. Single origin coffees are roasted weekly for freshness and supplied to several Madrid businesses. The operation also distributes premium equipment from brands like La Marzocco and Victoria Arduino, and provides consulting for new coffee space openings, covering everything from space planning to licensing.
