Ethiopia Gemechu Shonora Kurume 250 g

It’s a complex cup: floral, tea-like, and citrusy. Fresh like pomelo, and sweet like a handful of freshly picked berries. A classic washed process, the traditional Kurume variety typical for the region, and a profile like a forest glade in bloom.

Credit goes to the producer, Gemechu Shonora. This is the second harvest in a row we’ve featured on the menu, and once again, it’s hard not to be impressed. Safe to say, not the last.

Hand-picked cherries, flotation, depulping, then wet fermentation for 24–36 hours. After washing, the coffee moves to raised beds where it dries for around two weeks. A short rest in the warehouse follows, and only then does it head to Addis. Clean and straightforward, exactly how we like our washed Ethiopias.

That’s our version of spring, sealed in a colourful bag. The crocuses are only just coming up, and this Ethiopia is already sitting proudly on the counter, waiting to be brewed.