We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer. We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine-tune our roasts over the last twelve years.
The Sidamo region is located south of the capital city Addis Ababa,
in the highlands. The Guji-Chire region runs along the Mora Mora River and is well-known for its wild growing coffee trees known as “forest coffee.” Like most other Ethiopian coffee regions, this region is comprised of many small farmers who consolidate their coffees for processing and export. However, unlike other dry-processed Ethiopian coffees, these coffees are dried on raised beds instead of the ground, which is a much cleaner method.
• Roast: Light (filter coffee)
• Region: Sidamo /Guji-Chire
• Varietal: Mixed Heirloom
• Altitude: 1950 MASL
• Producer: Collection of small farms
• Process Method: Natural
• Profile: Milk chocolate, banana and strawberry