Harru Bunnaqa | Kawa speciality

ABOUT THE FARM AND THE COFFEE PRODUCER

We met Gemechu in January 2024, during our first trip to Ethiopia. This humble boy with impeccable manners and a kind heart, along with his brothers, continues their father's legacy. They cultivate coffee near the town of Gerba and collaborate with hundreds of small producers in the surrounding area. And they are no ordinary producers! The altitudes well above 2,000 meters, the selected, single botanical varieties, and the microclimate of this region, unique to Ethiopian coffee, translate into crisp, floral, herbal, and sweet flavors in the cup.

ABOUT COFFEE BEAN PROCESSING ON THE FARM

The most classic method, originating from Ethiopia, is natural, i.e., drying the coffee pits throughout the fruit. Freshly harvested cherries undergo an initial selection, during which any with defects are discarded. They are then scattered on the so-called "sweet spot." African beds – long, often dozens (!) of meters long, mesh-lined tables, allowing for even air circulation throughout the entire process, resulting in homogeneous drying. The process takes 25 to 30 days, depending on the weather.

ROASTER'S OPINION

It's definitely Guji season! Complex, deep, and juicy. Everything you love about Ethiopia, concentrated to perfection.

OUR PACKAGING

The coffee is packaged in a brown PET jar, 100% recyclable or reusable. And if you're thinking "oh no, plastic!" now, remember that standard coffee packaging is also made of plastic (and several other materials, making it often more difficult to recycle). We also considered glass, but it's heavier, more expensive, breakable, and, be warned, it has the same or greater (sic!) environmental impact! A plastic jar turns out to be quite eco-friendly, just remember to throw it in the right container or find a creative way to use it at home.