This coffee is a Daanissa lot from the Guji region in Ethiopia. It is produced by 37 growers from the village of Daanissa, comprised of Gibirrina and Serto varieties. Processed via a natural (pulped natural) method developed by Ture Waji, the beans are dried slowly for around three weeks to preserve florals and fruity notes. Medium roast is recommended for both espresso and filter preparations, and the coffee is suitable for all brew methods.
Muda is a micro specialty roastery led by Dajo Aertssen, a decorated cup tasting champion who brings deep sensory expertise to small batch roasting. They rotate roughly fifteen coffees at a time, often single origin, and prefer roast profiles that work for both espresso and filter so customers can brew whichever way they prefer. Sourcing emphasizes transparency and quality from Colombia, Rwanda, Ethiopia and El Salvador among others, and their reputation in the French specialty community makes their beans a destination buy for visiting coffee fans.
