Ethiopia is the birthplace of coffee, full of heirloom coffee varietals that are as exotic as the culture. What sets this coffee apart, aside from the extraordinary coffee cultivated on the rich volcanic soils in Ethiopia’s Sidama region is the treatment it receives after it's picked. At the Homacho Waeno washing station, 2,000 meters above sea level, dedicated workers see to every detail of fermenting, washing, then washing a second time, and then drying the coffee beans on rows and rows of raised beds. This extra care and attention to detail crates lush floral notes and stone fruit flavors. This coffee is so sweet it's like candy with an exceedingly nuanced and complex aroma and flavor profile.
