A patient craft, a rooted heritage, and a cup defined by devotion.
In the highlands of Chelchele, Yirgacheffe, Hailu Abebe tends to his small farm with an eye for detail and a deep respect for the land he inherited. What began as a modest plot has become a reflection of one farmer’s persistence — four years of waiting before the first cherries ripened, and a commitment to producing coffee he could proudly put his name to.
Here, coffee is still interwoven with daily life. Families share land, labour, and knowledge; harvesting is done by hand, and processing remains a careful, personal craft. Hailu grows and processes his own cherries, a rarity in a region where coffees were once blended anonymously. His work represents the quiet evolution of Ethiopian coffee — a shift toward single-farmer traceability, where each lot carries a clear sense of identity and origin.
Through careful picking and slow drying, Hailu preserves the character of his fruit. The result is a coffee with depth and clarity: dark berries, ripe fruit sweetness, and a clean structure that sets it apart from the floral profiles many expect from Yirgacheffe. It feels deliberate, grounded, and unmistakably personal.
More than a coffee, this lot reflects the journey behind it — a farmer who waited patiently for his first harvest, a community built on shared heritage, and a landscape where time and care shape every cup. An expressive, quietly powerful Ethiopian coffee tied to one name, one story, and one enduring craft.
Recommended to rest beans for 7-10 days from roast date before consuming.
