When roasting this coffee we wanted to preserve the fruity character of the beans, so we opted for an approach that we've coined "longer not darker" which means longer development time without increasing the end temperature too much. This gives us an espresso roast that's developed enough to brew like a normal espresso, but still has lots of fruit and berry flavours to enjoy!

Abebe is a smallholder farmer from Ethiopia. His farm is a little more than 3 hectares which in coffee farming isn't that big. Normally smallholders like Abebe aren't able to sell their coffees directly, instead delivering whole cherries to a washing station or selling parchment coffee through a cooperative. Thanks to a project known as Lalissaa, Abebe is able to sell coffee to the European market under his own name and receive a better price for producing higher quality coffee.

The coffee is processed on the farm on raised drying beds. Due to the high altitude the climate is very stable so he's able to slowly dry the coffee for 23 to 28 days, giving more fruity flavours with little trace of funk.

Jammy, blueberry, black tea