Anaerobic fermentation
Bold, oxygen-free fermentations in sealed tanks develop intense fruit, wine-like complexity, and a full-bodied cup.
From Farm to Cup
Our Coffee
Every bean we export is grown on our own organic farms in the Sidama highlands, handpicked at peak ripeness, and sun-dried with care. Where we use anaerobic, bold oxygen-free fermentations, we bring out deeper fruit and wine-like intensity. We control every step of the journey so only the finest coffee reaches your cup.
Flavor Profile
Aroma & Taste
Our Sidama highland coffees are known for their distinct character—bright, clean, and complex. Where we use anaerobic, bold oxygen-free fermentations, we unlock deeper fruit and wine-like intensity.
Fresh berry
Ripe red and black fruit notes that shine in every cup.
Floral aroma
Delicate jasmine and citrus blossom hints from our high-altitude farms.
Smooth finish
Clean, sweet, and lingering—no harsh edges, just balance.
This is where we wash and process our coffees.
Washing Stations
- Mokonisa Washing Station
- Bombe Washing Station
- Chiree Washing Station
- Hambella Washing Station
- Huluka Washing Station
Specialty Stations
- Lalesa Specialty Station
- Murago Specialty Station
- Tuta Raffisa Specialty Station
- Werka Specialty Station
- Allo Specialty Station
