The eagerly anticipated wait for the first Ethiopia coffee of the year is finally over. Our sourcing partners Boledu and their network of smallholder farmers have successfully delivered cup quality notorious with Ethiopia coffee. For micro-lots such as this Boledu select the farmers they work with before the harvest season and train them for 3 days on the best picking practices. Consistent quality if the focal for the duration of the harvest. The majority of farms are too small to make a whole lot, so cherries are combined according to their location, the type of soil, altitude, rain patterns, heirloom varieties etc. A classic washed Ethiopia, light in mouthfeel, with a delicate, tea-like body. Roasted to both espresso and filter, the goal was maximising the complexity locked in this coffee, despite the brewing method.