Back August 1st. This fan favorite sold out fast last round, get in line now and we will have it roasted and moving the moment it lands.
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.
