Giday Berhe has been in the Ethiopian specialty coffee trading business since 1993. Just seven years later, Berhe started his own coffee farm, Kossa Estate, so he and his team could further control the quality and inspect every single bean. The coffee plants are grown under natural forest shade. The shade enables the berries to ripen and mature slowly, becoming more dense and flavorful.
These grade-1 beans are harvested between November and January at 2200 meters and made up entirely of the Ethiopian Heirloom varietal. After the fresh beans are naturally-processed, they are laid out to sun-dry on raised beds.
BREW IT UP!
FOR THE DARING: CHEMEX!
FOR THE REST: FOLLOW YOUR HEART!