This is a natural processed coffee from the Sidama region of Ethiopia, specifically from the Damo Station owned by Asefa Dukamo. The coffee is grown at altitudes between 1,920 to 2,020 meters above sea level by over a thousand smallholder producers. The varietal is JARC Selection 74158. The processing involves selective handpicking of ripe cherries, density sorting in water tanks, and drying on raised beds for 16-19 days. The coffee presents flavor notes of lemon meringue pie. Daye Bensa, the exporting organization, provides assistance to producers and operates 20 washing stations, five mills, and three coffee farms across six districts.
Based in Leith, Edinburgh, Williams & Johnson is a specialty coffee roastery with a focus on quality and simplicity. They source their green beans from trusted partners, allowing them to concentrate on the craft of roasting. Their goal is to create delicious, consistent, and approachable single-origin coffees from their cafe and roastery.
