This coffee is sourced from the Jigesa wash station in the Guji region of Ethiopia. Grown at high elevations between 1850 and 2100 meters, the coffee consists of Ethiopian Landraces. It is processed using a washed method, involving 36 to 48 hours of fermentation followed by drying under parabolic covers for 5 to 7 days. The flavor profile features notes of apricot, white honey, blackberry, and green grape.
Cal Verga founded Duck Rabbit Coffee in 2016 in Cleveland, Ohio, drawing the name from the famous optical illusion used by philosopher Ludwig Wittgenstein to illustrate how perception shapes experience. All roasting runs through an early 1980s Probat G 12, and Verga sources his green coffee through Coffee Shrub, focusing on rare, ethically sourced beans from small farms in Kenya, Rwanda, Burundi, Ethiopia, and Sumatra. The approach leans light, aiming to highlight nuanced flavors and terroir rather than roast character. A grab and go cafe on Lorain Avenue operates Thursday through Sunday alongside the roastery on Lakeside Avenue, and a subscription service keeps regulars stocked with a rotating selection.
