This lot comes straight from Halo Bariti village in Yirgacheffe, Ethiopia. It is produced by Niguse Jilo, a dedicated smallholder farmer who inherited his family farm and continues to cultivate specialty coffee as a way to support his ten children.

Grown at an impressive 2,150 metres, this is a Kurume variety that reflects serious terroir. This high-elevation environment, combined with Ethiopia’s unique landrace varietals, creates a cup profile known for delicate aromatics, vibrant fruit character, and exceptional complexity.

The processing here takes serious graft. Niguse is an active member of the Bore Nageso farmer group, where he serves as a lead farmer. The coffee is processed naturally on his farm, beginning with carefully hand-picked cherries selected at peak ripeness. The cherries are spread across raised African drying beds, where they dry slowly for 15–18 days. They are regularly turned to ensure even moisture reduction and are protected from rain and humidity during the night. It is a demanding process that absolutely pays off.