Ato, Ethiopia

About this coffee

Tasting notes: Strawberry, Violet & White Chocolate Named after its farmer This coffee is from a privately owned farm in Guji — easily our favourite coffee growing region in Ethiopia for its trademark florals thanks to the almost mythical terroir. Ato Esmael and his family have owned the Kayon Mountain farm since 2012 where they planted Heirloom varietal coffee trees on the 240 hectare plot, in the midst of a natural forest high up in the mountains between 1900-2100 metres above sea level. Organically processed Natural animal dung is the primary source of fertiliser.  When the cherries are suitably ripe, the coffee is then hand picked, with lower density (quality) beans being 'channelled' away for a lower price. This leaves the remaining higher grade to be placed carefully on to raised beds to dry for 12 to 20 days in the sun.  The coffee is carefully and arduously hand turned, and examined for defective cherries which are removed. A final step takes the dried cherries to the mill in order to reveal the final dried coffee bean, where another round of examination takes place to further remove any last defects.