Kurupe

Sourced from Arbegona Woreda, specifically Shementato Kebele, this exceptional coffee is processed at the Station, situated at an elevation of 2,240 meters above sea level. The station is equipped with 60 drying beds and is dedicated to producing both Natural and Anaerobic Natural processed coffees.

The cherries used in this lot are of outstanding quality—well-ripened with rich mucilage content. The coffees are collected from over 200 committed out-grower farmers, whose farms are located between 2,250 and 2,280 meters above sea level. These high-altitude farms are home to young coffee trees, which contribute to the profile.

The production follows Sidama’s agro-ecological systems, where the enset (false banana) and coffee trees play a central role in the farming landscape. The varieties present include Zipa (74158) and other unidentified heirloom cultivars. After careful selection, the cherries are fermented in GrainPro bags in a cool place for five days. The fermented cherries are then spread out on drying tables for three to four weeks. The cherries are covered at night and during the hottest hours of the day, between 12 and 3 p.m., on sunny days.

Whether it is a blend or a single-origin coffee, you can discover below where the coffees that make up this product come from, as we have personally selected them directly at their plantations of origin.

This coffee comes from the following plantations

The coffee doses indicated below refer to a double shot extraction (two espressos brewed simultaneously).

Stay within the range we recommend for each of our lines, have fun evaluating the differences in extraction as the dose varies, and let us know which dose produces the best extraction in your opinion!