This coffee is produced by farmer Esayas Beriso in the Hambela Wamena district of the Oromia region in Ethiopia at an altitude of 2,350 meters. The coffee is of the 74158 variety and is processed using an anaerobic natural method, involving 72 hours of fermentation in sealed, shaded barrels followed by drying on shaded beds. The flavor profile features notes of juicy papaya, chocolate-covered cherry, and violet lemonade.
Opened at the end of 2021 in České Budějovice by a group of friends, they roast on a 15kg Giesen machine in an open space roastery with espresso bar, featuring flowery herbarium like packaging that represents the flavor profiles. Head roaster Petr brings years of experience. Their coffee is known for floral and fruity notes, and they've opened their first espresso bar at Budějovice train station. The team values diversity in coffee, rejecting the notion of one right taste.
