FURTHEST FROM HEAVEN, Ethiopia

Our latest offering from Ethiopia. This lot emerges from the nurturing hands of small holders in the picturesque village of Tebe Haru Wachu, where 650-800 dedicated producers unite to craft what locals lovingly refer to as Bitoya.

Cultivating their modest plots, typically less than 2.5 hectares each, amidst the lofty altitudes of 1,800 to 2,150 masl, these farmers work in harmony with the land, shaded by the lush native forest.

Cherished cherries embark on a journey to the wet mill, where they undergo meticulous sorting and pulping before a gentle fermentation of 36-48 hours, guided by the ever-changing climate. Following this, the parchment coffee is tenderly washed and graded by bean density, then laid out to sunbathe on raised African beds for 10 – 15 days, until achieving the perfect 11.5% moisture level, a testament to the careful stewardship of these dedicated growers.