22 MAY 1453, Ethiopia

Dark Cherry, Strawberry, Chocolate Fudge

Our latest Ethiopian offering emerges from Oromia, Guji, Hambela. This lot is shaped at elevation, 1,900 - 2,100 MASL, rooted in red fertile soil and cultivated across small, deliberate holdings. Heirloom varietals, grown in restraint, drawn from a landscape that favours slow maturation and controlled density.

This lot undergoes anaerobic process. Whole cherries are sealed within oxygen-deprived tanks, held under pressure, temperature controlled below 25°C. Fermentation unfolds inward. 4 - 5 days in confinement, where CO2 saturates the environment and forces mucilage deeper into the seed. Not excess. Not distortion. Compression.

Cherry selection is absolute. Underripe, overripe, and compromised fruit removed. Only the fully ripened remains. Once released, the fruit shifts in tone, red to yellow, signalling completion. From there, drying extends 15 - 18 days on raised beds under full sun, slow and exposed, stabilising what was built in silence.

Farming here remains close to origin. Small parcels, worked by hand. Low intervention. No reliance on chemical inputs. Coffee exists within a broader system, interwoven with subsistence crops and daily life.

What results is not invention, but control. A lot defined by pressure, time, and precision. Held together with clarity. Composed. Intentional.