IMITATIO DEI, Ethiopia

Blueberry, Earl Grey, Orange

Sourced from Gigesa village in Shakiso, Oromia, this lot is produced by approximately 500 smallholder farmers, each managing around one hectare of land. Farms sit between 1,850 - 2,100 MASL, rooted in red clay soils and shaped by steady rainfall and cool highland temperatures. Cultivation centres on Kerume and local heirloom varietals, grown through largely organic practice embedded in routine rather than certification.

Cherries are transported to the Gigesa washing station and depulped within 6 - 8 hours of harvest to prevent uncontrolled fermentation. The parchment then undergoes a controlled fermentation of 36 - 48 hours in dedicated tanks, loosening mucilage with restraint and intent. It is subsequently washed through water channels until fully cleared, with manual inspection ensuring complete removal before drying.

Drying takes place on raised African beds under shade netting, allowing a gradual and even reduction in moisture over five to seven days. The coffee is stabilised between 11 - 12% moisture before resting. This lot reflects altitude, discipline and structured processing carried through without compromise.