Espresso - G2, Sidamo, Ethiopia - Hazelnut, Apricot, Black Tea

About this coffee

High up in the hills of Sidama (1,900–2,200 MASL), this coffee takes its time. Cooler air, rich soil, and slow-ripening cherries create a cup that’s vibrant, refined, and full of clarity.

Produced by Daye Bensa in collaboration with local smallholder farmers, this lot is a beautiful expression of classic washed Ethiopian coffee—done properly, with care at every step.

Only the ripest cherries are picked, then hand-sorted and floated to remove defects. The coffee is fully washed—de-pulped, fermented, and meticulously cleaned—before being dried slowly on raised African beds. The result? A cup that’s crisp, balanced, and quietly complex.