From Ethiopia’s Guji Zone, this lot comes from the Hadeso washing station in Shakiso, grown by 500 smallholder farmers at 1,850–2,100 m under native shade trees. Expect bright citrus notes and juicy red fruit in every cup.

Handpicked, floated, and pulped within hours. Fermented 36–48 h with regular water changes, then soaked and dried 5–7 days on raised beds. Beans are carefully turned, hand-sorted, and milled for your filter brew.

Operating at origin, Sucafina works closely with farmers and washing stations like Hadeso to ensure quality and traceability. Through sustainability programs, training, and fair premiums, they support communities, ecosystems, and the future of Ethiopian coffee.

"Drinking this coffee feels like sunshine in a cup, zingy, juicy, and oh oh so refreshing."