Ethiopia Special Box

Gigesa:
The cherries are hand-picked and processed at the Gigesa washing station in Shakisso district, Guji. Grown at 1,800-1,950 m, the coffee is dried in raised beds. Founded in 2014, Gigesa works with more than 850 small farmers.

Nansebo:
Sourced from the Moplaco farm in Arusi, Ethiopia, this coffee is grown at 2,100-2,300 m and processed using the washed method. The cherries are dried in raised African beds for 15 days. Nansebo is known for its notes of orange and milk chocolate.

Helena:
Produced in Gerse under the supervision of Heleanna Georgalis since 2016, this coffee is dried in African beds for 15 days. Small local producers sell their cherries to the processing plant, maintaining high quality secret methods.

Gigesa:
The coffee cherries at Gigesa are hand-selected and classified by maturity before being pulped. They ferment in fresh river water for 36 to 48 hours, then wash and dry on raised beds for 5 to 15 days. Founded in 2014 by Faysel Adham Yonis, Gigesa is located in the Shakisso district, Guji area. The region's farmers, who farm at altitudes of 1,800 to 1,950 meters, contribute their cherries to the Gigesa washing station, producing a coffee with flavors of sweet stone fruit and elderflower, and notes of ripe peach.

Nansebo:
Nansebo coffee comes from the Arusi region, Ethiopia, specifically from the Moplaco farm. Grown at altitudes of 2,100 to 2,300 meters, this Heirloom coffee is processed by the washed method. The cherries are pulped and fermented, then soaked in clean water for about 6 hours before being dried on raised African beds for 15 days. With notes of orange, jasmine, lime and milk chocolate, Nansebo has been a classic since 2017.

Helena:
Part of our direct dealing action with Heleanna Georgalis since 2016, this coffee is produced in Gerse. Small local producers sell their cherries to the Heleanna processing plant, where they are processed using carefully guarded secret methods. The cherries are soaked in water to remove defects and dried on African beds for 15 days. This natural coffee offers aromas of green tea, cocoa and flowers, and flavors of apple, papaya, mango and melon.

Gigesa: From the Guji region, this wash-processed coffee offers notes of peach, berries and dried apricot, with a honey-like silkiness.

Nansebo: Hailing from Arusi, Ethiopia, this washed Heirloom coffee stands out for its vibrant notes of orange, jasmine, lime and milk chocolate.

Heleanna: A natural Gerse process coffee, full of aromas of green tea, cocoa and flowers, and complex flavors of apple, papaya, mango and melon. Take advantage of this unique opportunity and enjoy the quality