Raspberries, Thick Bodied

First Production Roast: 9/8 ! You can pre-order now.

From Sidama, this lot comes to us via the famed Alo Coffee which was founded by Tamiru Tadesse. Tamiru is a forward-thinking coffee producer and runs washing stations that serve numerous farmers in Sidama and Oromia. Only 300 kilos of this lot were imported into the US and we snagged only one 30 kilo box of it — a rarity that won’t last long!

The coffee is ultra-high grown with an elevation of 2400-2520 meters! Once harvested, the ripe cherries arrive at the washing station where they are sorted then traditionally dried in the sun for 16-24 days — nothing fancy here, just attention to detail and immaculate quality control.

You may notice the tiny bean size of this selection. This is somewhat intentional as the bean size can be the result of sorting, but at ultra-high elevation the beans simply do not get very large; they are, however, very dense due to slow maturation. Additionally, the heirloom varietal, 74158, that Alo farmers use is on the smaller side. This particular varietal of Ethiopia Heirloom is reveered for its sweetness, refined flavor and balance but the shrub does require a high elevation to thrive, usually well above 1800 meters.

A beautiful dry-processed Ethiopian coffee in the classic sense: And intoxicating aroma gives way to a cup full of raspberries, lemon zest, red grape, with a syrup-like mouthfeel and transparent sweetness.

Dark Fruit, Rich

The Gatomboya coffee factory is located in Nyeri, one of the premier coffee-growing regions in the world. The factory serves about 950 smallholder farmer members of the Barichu Farmer Cooperative Society. These farmers own very small plots, most of which are at about 1770 MASL.

Once the ripe cherries are delivered to the factory, they are sorted, depulped, fermented overnight before being washed and dried on raised beds for 10-12 days.

Nyeri is the historic center of Kenya’s coffee production boasting the perfect soil, elevation, and climate for coffee.

A dense cup filled with plum, raisins, bakers chocolate, cherry, cran-apple juice.

The Kii factory is run by the Rungeto Farmers Cooperative in Kirinyaga and serves about 1250 farmers. Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.

This is coffee is part of a microlot that was constructed from several AA day lots at the factory and represents the very best coffee Kii has to offer.

Kii provided one of our most popular coffees in 2025 and we are excited to have it back. In the cup, lemon zest, preserved lemon, cherry, grapefruit, dark chocolate with a long sweet finish. This year’s selection is a bit thicker bodied and slightly sweeter than last year’s.