This natural processed coffee is sourced from smallholder growers in the Gedeb woreda of the Gedeo Zone in Southern Ethiopia. Grown at an altitude of 2000 meters under the shade of Ensete trees, the coffee consists of local landrace varieties and JARC selections. The cherries are carefully sorted and dried on raised beds for 12 to 15 days at the Lalesa processing station. This coffee offers a jammy and floral flavor profile with distinct notes of violet, blueberry, and nectarine.
Tereza and Jon founded Curve Coffee Roasters in early 2016 in Margate, Kent, after meeting while working at a small London roastery. Jon first encountered specialty coffee while working at a high end equipment store in Sweden and went on to become a head roaster. Tereza's focus lies in responsible sourcing, ethical marketing, and sustainability across the supply chain. The roastery started at the back of a Margate cafe and has grown to a team of 15 with a customer base extending across Kent, London, and beyond. Sourcing runs on direct partnerships, including with El Zapoteco Cafe in the Sierra Juarez of Oaxaca, Mexico, and the Colombian exporter Siruma. The preference is for showcasing individual coffee profiles rather than blending.
