This coffee is categorised as ‘Heirloom’, meaning it was not genetically researched.
Owing to this great diversity and a lack of genetic testing, it is often used to encompass the many different coffees that come from specific lot in Ethiopia.

Daniel Alemayehu’s grandfather established the farm in 1946 planting it with coffee from Kochere. His father divided his land among his sons, he gave each of his son’s coffee seedlings so they could grow their own coffee. 
Alemayehu’s father left behind a family that stands together, and while each brother has his own land and crop, they all work as one, even taking turns to watch over each other’s coffee.

He has won awards from the government for the quality of his coffee.

A delicious natural process coffee is a tricky thing to get right, but coffee in Ethiopia has been processed this way for centuries and the farmers have generations of experience and tradition behind them.

It produces a deep, complex cup, clean, with prominent flavours of citrus, earl grey, blood orange and red grapefruit.

VARIETY: Heilroom
PROCESS: Natural
PRODUCER: Daniel Alemayehu
REGION: Yirgacheffe
ALTITUDE: 2050 - 2100 masl.