2 x 250 grams of whole roasted coffee beans, packed in a gift box with information on each coffee.
Take the chance to try two different single origin coffees, both from Ethiopia, one washed and one natural - all packed up nicely in a gift box.
Latest batch roasted: 2024-12-10
The coffees you get to try:
ETHIOPIA - BENTI HALO
Taste profile: Floral & sweet with notes of rooibos tea & nectarine.
Process method: Natural
Arabica variety: Heirloom
Altitude: 1 950 - 2 100 masl
Harvested: February 2024
Green coffee importer: Nordic Approach
Processed at the Halo Washing Station, this coffee is made up of cherries delivered by surrounding smallholders. It is sourced through Origin Land Coffee. Halo sits at 2100 masl, close to the Worka Town in Gedeb. Halo is the one of largest growing areas in Gedeb, with a total of 1240 hectares of coffee farms.
This specific station buys cherries from approximately 170 farmers all located in the area. Their farms are on average between 0.5 to 2 hectares in size, and sit between 1925 and 2110 masl.
The cherries are placed directly in the hopper that is connected to the pulping machine (a traditional Agaarde Disc Pulper). The coffee flows from the hopper down to the pulper, and the pulper removes the skin and pulp. The coffee is then fermented under water in tanks for an average of 72 hours. The parchment is soaked in clean water and then dried on raised beds for approximately 8 - 20 days. The coffee is dried in layers of 2-8 cm, depending on the climate, the type of tables, and the stage of drying.
ETHIOPIA - BENTI NENKA
Taste profile: Creamy with notes of sweet cherry, cacaonibs & dark plum.
Process method: Natural
Arabica variety: Heirloom
Altitude: 2 000 - 2 300 - masl
Harvested: February 2024
Green coffee importer: Nordic Approach
This coffee originates from the Hambela, Benti Nenka village in the Guji Zone of the Oromia region. It grows at elevations ranging from 2000 to 2300 meters above sea level.
In this area, coffee farming is deeply rooted in the community's culture and sustains their livelihoods. Most farms are small-scale, typically 1-2 hectares in size.
The coffee cherries are meticulously handpicked by landowners and their families. They practice intercropping, combining coffee with other food crops, which optimises land use and provides sustenance for the community. The residents hold great pride in their coffee cultivation.
