Kachara, Ethiopia

This lot comes from Belaneh Bariso in the Bombe area of Sidama, where high elevations and careful cherry selection produce some of Ethiopia’s most vibrant coffees.

After harvest, the cherries undergo anaerobic fermentation before drying slowly on raised beds, intensifying sweetness while preserving the floral clarity typical of the region.

The result is juicy and expressive, with bright tropical fruit and berry notes layered over honeyed sweetness and a lively, refreshing acidity.

Optimal roast

Our roast profiles are all considered omni-roast — we believe the profile created for this coffee is just right, therefore roast adjustments are not needed for filter or espresso. Simply adjust your brew ratios to suit your taste.

Our recommendation

Please visit our brew guides for detailed information on how to brew your coffee. Additionally, if you would like to ask for a bit of extra help, we always welcome questions via email or Instagram where we can try and help you by text.