Habtamu Fekadu – Ethiopia

Our newest coffee comes from producer Ingo Noche at Fundo San Crispin, a farm within the district of Villa Rica, a renowned area for growing coffee in the Pasco Department of Peru.

The high altitude region is known for its volcanic soil and cool mountain microclimate that make it an optimal place for growing high-quality specialty coffee. Fundo San Crispin spans 220 hectares of land, 160 hectares of coffee growing land and the remaining 60 hectares are protected natural forests to preserve biodiversity and maintain the thriving natural ecosystem. This means coffee grows fully under the shade of the natural forest canopy, promoting a slow fruit maturation that results in exceptional sweetness in the cup. Typically 30 families work year-round on the farm, with up to an additional 200 during the harvest season. For all of the employees the farm offers fair wages, training, and even an on-site daycare program, strengthening local livelihoods and ensuring consistent quality by farmers that care for their product.

This lot of Caturra that we selected underwent a 98-hour anaerobic fermentation before being dried as a honey process. Meaning fresh coffee cherries were picked and sorted before being pulped (removing the skin) and placed into sealed containers to ferment without oxygen for 98 hours. Afterwards they were laid to dry with some of the fruit remaining. This fermentation process helps to enhance the sweetness and complexity, resulting in a delicious yet balanced example of high-quality coffee from Peru. We hope you enjoy!