Three years we searched.
Through countless cuppings and conversations, seeking that one Ethiopian natural that would stop time. Mamush Kabtimer answered from the highlands of Oromia, where ancient heirloom varieties undergo 96-hour dry fermentation. Four times longer than tradition dares.
The result: our first 90-point coffee. Liquid poetry. Sangria dancing with stone fruit, florals lifting like morning mist, resolving into a honey-sweet finish that lingers like a beautiful memory.
This is Ethiopia unleashed.
Mamush Kabtimer tends heirloom varieties at 2,100 meters in Oromia. Cool nights, warm days, ideal conditions. His 96-hour fermentation walks the knife's edge between brilliance and disaster. One degree too warm, one hour too long, and the harvest is lost. When executed perfectly, it creates flavor combinations that should not exist.
Hot: Explosive sangria notes, wine-like intensity
Warm: Fruit bomb emerges, ripe peaches meeting tropical passion fruit
Cool: Delicate florals bloom, jasmine-like complexity
Finish: Sweet as wildflower honey, lingering for minutes
Origin: Anasora, Oromia, Ethiopia
Variety: Ethiopian Heirloom
Process: Natural, 96-hour dry fermentation
Altitude: 2,100 meters
Roast Level: Medium-Light
Cupping Score: 90 points
Availability: Extremely limited
Pour Over: 22g coffee to 360g water, medium-fine grind, 205°F, 45-second bloom, 3 to 3:30 total time
Espresso: 18g in, 38g out, 28 to 32 seconds at 200°F
This coffee shines brightest 7 to 21 days post roast. Use soft water for maximum clarity. Let it cool. The magic happens between 165 and 145°F.
