Feeling adventurous? This natural Ethiopian coffee will surprise you with complex flavours! It's fruity and has a smooth moth-feel, like peach with a hint of jasmine. Even if you are not a natural coffee fan, we think you should try this one!
This is harvested by hand at the Kawo Kamina farm. Located in the Sheka appellation, not far from Kaffa and its forest reserve, the area is characterised by a rich vegetation cover comprising a great diversity of tree species. Heleanna Georgalis, from Moplaco, began managing the farm two years ago and is now working hard to produce a quality coffee.
Her first harvest at this beautiful coffee farm has been released this year. The Kawo Kamina farm is located at an altitude of about 2,000 metres and is surrounded by a dense vegetation cover providing optimum shade, ensuring high quality coffee production. The cherries are picked carefully by hand, then spread over the 45 African beds installed by Moplaco for regular drying. According to the information available at the Tepi research centre, the coffee produced here is made using variety 74110.
Heleanna has extensive experience of the Ethiopian coffee sector, and with this farm she has further increased her expertise by becoming a producer herself. It was brave of her to take on such a challenge, especially in such a remote, hard-to-reach forest. But courage is something Heleanna does not lack, and she has set the bar high in this new adventure.
Farm: Kawo Kamina
Altitude: 1900-2000 m.a.s.l.
Drying: African beds