From the highlands of Hambela in Ethiopia’s Guji region, this Grade 1 natural heirloom is grown by 150 smallholder farmers with Fitsum Bekere at Lensa Gari Station, between 1,950 and 2,100 metres. Slow-dried for more than 20 days on raised beds, it has the body and complexity of a serious light espresso and the floral sweetness that makes it equally beautiful as filter. Expect berries, stone fruit, flowers and a thread of chocolate — an 87+ cup that stays consistent year after year. A fresh and exciting newcomer for our autumn menu!