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Ganze Bohne
100% Arabica
Äthiopien · natural · mixed Heirloom
Die neue Version von Summer of 55° trägt den Namen Diima Banko Gotiti #4,
Harvest and Post-Harvest
Most Ethiopian coffees are organically produced by default, with smallholders managing farms of fewer than 1,500 trees per hectare. Cherries are picked and sorted carefully, either at the farm, a collection centre, or directly at washing stations. Traditional Agaarde disc pulpers remove the skin and pulp, with grading conducted to separate high- and low-density cherries. Fermentation lasts 24–48 hours, followed by soaking and drying on raised beds for 8–20 days, depending on climate and table height. Careful layering ensures even drying, optimising cup quality.
About the producers
We have sourced Ethiopian coffee since 2012 and maintain a representative office in Addis Ababa to oversee all stages of the product cycle. Our focus is on washed Grade 1 coffees, naturals, and experimental preps, sourcing primarily from Southern regions—Guji, West Arsi, Yirgacheffe, Sidama—and from Limu and Agaro in the West. Volumes vary from large microlots sourced from cooperatives and private washing stations to smaller lots from estates or producer groups. Our team on the ground ensures consistent quality, develops new supplier relationships, and applies a rigorous selection process, including our own Ethiopian Flavour Wheel for evaluating complex profiles.
Import: Nordic Approach
FOB: 12,35 $/kg
PSS Description:
Bright and fruit-forward with peach, mango, honey melon, strawberry and floral complexity, cup score 89
Mehr Details: V-Hub
| Intensität (1-6) | 4 |
| Säure (1-6) | 4 |
| Röstung (1-6) | 1 |
| Körper (1-6) | 3 |
| Produkttyp | Espresso / Filterkaffee - Variante wählbar |
| Geeignet für | Shot!, Iced Coffees, Flat White, Handbrew, Coldbrew |
| Geschmack | Mango, beerig, floral, Erdbeere |