Ethiopia - Haro Sorsa 70%

Ethiopia - Aricha 30%

Our Cheetah Espresso blend is one of our 2 blends. With a bright, juicy acidity that Ethiopian coffee is known for, this a perfect option both black and milk coffee. 

Tasting Notes:

Currants, Stone Fruits, Caramel & Honey.

Country: Ethiopia 
Altitude: 1925 - 1945 MASL
Region: Yirgacheffe
Process: Dry Fermentation
Variety: JARC varieties , Local Landraces
Owner: Farmers delivering to Aricha

Farming methods in the region remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families. In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in Yirgacheffe typically use very few—if any—fertilizers or pesticides. Most farm work is done manually by the immediate family.

To capitalize on the magnificent climate, that station provides training to help farmers produce better quality cherry. Training focuses on procedures for harvesting and transporting cherry. Farmers selectively handpick cherry and deliver it to the washing station. At intake, employees hand sort incoming cherry to remove any under- or over-ripes or damaged cherry.

All accepted cherry is then laid to dry in thin layers on raised beds for approximately 18 days. The station has 280 drying beds. Each bed is marked with a code that makes it simple to keep track of traceability and processing status.

Country: Ethiopia 
Altitude: 2200 - 2400 MASL
Region: Haro Sorsa kebele, Hambella - Guji
Process: Wet Fermentation
Variety: JARC varieties , Local Landraces
Owner: 215 farmers delivering to Haro Sorsa

Haro Sorsa washing station was built in 2011 by a local producer named Eyasu and later purchased by Abebe Mulugeta. Today, 215 farmers deliver cherry to the station. In total, they cultivate approximately 405 hectares at an average of 2,200 to 2,400 meters above sea level. These extraordinary altitudes provide the ideal conditions for cultivating sweet, dense cherry.  

Farmers selectively handpick ripe, red cherry and deliver it to the station. At intake, cherry is visually inspected and any damaged or underripe cherry is removed. Only ripe cherry is pulped. Once pulped, coffee is fermented in concrete tanks for 36 to 48 hours. Following fermentation, parchment is washed in clean water and laid on raised beds to sundry. Parchment is raked frequently to ensure even drying. It takes approximately 7 to 10 days for parchment to dry.