Produced in Yeppo Village, Masha Woreda, on a coffee farm owned by legendary Ethiopian distance runner Haile Gebrselassie, this lot is cultivated between 1,680–1,875 MASL. The combination of rich highland soil, cool temperatures, and meticulous farming results in a coffee that is vibrant, expressive, and exceptionally sweet. Carefully processed using the Natural method, ripe coffee cherries are dried with the fruit intact, allowing the beans to absorb the sugars and fruit characteristics throughout the drying process. The result is a cup that is juicy, wine-like, and bursting with fruit complexity.
Cup Profile: Winey • Tropical Fruits • Stone Fruits • Orange • Berries
Origin: Yeppo Village, Masha Woreda, Ethiopia
Producer: Haile Gebrselassie Coffee Farm
Process: Natural
Altitude: 1,680–1,875 MASL
Roast Profile: Light to Medium Roast
Produced in Yeppo Village, Masha Woreda, on a coffee farm owned by legendary Ethiopian distance runner Haile Gebrselassie, this lot is cultivated between 1,680–1,875 MASL. The combination of rich highland soil, cool temperatures, and meticulous farming results in a coffee that is vibrant, expressive, and exceptionally sweet. Carefully processed using the Natural method, ripe coffee cherries are dried with the fruit intact, allowing the beans to absorb the sugars and fruit characteristics throughout the drying process. The result is a cup that is juicy, wine-like, and bursting with fruit complexity.
Cup Profile: Winey • Tropical Fruits • Stone Fruits • Orange • Berries
Origin: Yeppo Village, Masha Woreda, Ethiopia
Producer: Haile Gebrselassie Coffee Farm
Process: Natural
Altitude: 1,680–1,875 MASL
Roast Profile: Light to Medium Roast