Ethiopia Anbessa Reserve (Espresso)

This coffee hails from Adame Kebele in Ethiopia's Gedeo Zone, an optimal area for coffee cultivation. Farms at 1950-2100 m.a.s.l. experience slow cherry maturation, which enhances flavour complexity. The rich, well-drained soil supports healthy development. Shade-grown practices encourage biodiversity and even ripening, resulting in a richer cup. The region's annual rainfall of 1800-2000mm and temperatures of 20-23°C create ideal conditions for coffee. Harvesting takes place from mid-October to January, involving about 800 farmers working on 2 hectares each, totalling roughly 1400 hectares. Cherries are sun-dried for 15-21 days on traditional beds, with regular raking and protection from sun and rain, allowing sugars and flavours to develop fully and produce a high-quality Ethiopian coffee profile.