Ethiopia is one of the most recognised and renowned origin countries in the specialty coffee scene, a reputation well-earned thanks to its status as the ostensible origin of coffee as we know it as well as the sheer quality of its crop. Coffees grown in this part of the Horn of Africa are notorious for their diverse and nuanced profiles, from fruity flavours and floral aromatics to pleasantly unique spice and herbal tea notes. Washed lots such as this one, grown in Ethiopia’s Gedeo Zone and roasted by our friends at Rosetta, can be particularly delicate and complex. 

This lot more specifically comes from the verdant Lalesa region, one of Gedeo’s premier coffee-growing areas, and was processed at a local washing station named after its owner, Alemayehu Tilahun. A Gedeo Zone native himself, Alemayehu Tilahun has been in the Ethiopian coffee industry for almost two decades, and credits his success to the close relationships he has built with the farmers that live and work near his washing station. Tilahun exports his coffee via Origin Land Coffee, an Ethiopian specialty coffee sourcing and processing company committed to quality, sustainability, and transparency across its supply chain. 

You may notice in the “Varieties” section in the notes below that this coffee is categorised as being made up of various heirloom varieties. This catch-all term is used because of the unmatched genetic diversity of Ethiopian coffee. The East African nation’s growing regions are home to thousands of coffee plant varieties that regularly cross-pollinate and hybridise, making it difficult for producers to truly know a given plant’s exact genetic heritage. One thing they typically have in common, though, is their quality.

Phaedon's tasting notes

Let me tell you, I absolutely nailed my V60 pour-over with this coffee. Though, maybe the Time more Sculptor 64S helped me nail it, and I suppose the roaster and the farmers probably deserve a little credit. Still, I'm claiming something because my V60 pour-over was delicious. It was a classic Ethiopian brew, perhaps more about the florals than the fruit but with lots of sweetness to accompany those lovely aromatics.

Rosetta Roastery's notes

• Style: Progressive
• Flavour profile: Delicate, coffee blossom and stone fruit, citrus finish

“Roasting washed Ethiopian coffee demands a touch of artistry to preserve its unique regional identity. Shorter roasts are typically favoured to maintain this complexity. By foregoing an prolonged development phase after first crack, this accentuates this coffee’s gentle body and lively acidity, making it a favourite for filter coffee enthusiasts. Expect a cup brimming with bright citrus, peach and elegant floral aromas, creating a truly captivating tasting experience.”

Coffee details from Rosetta

• Altitude: 2150 masl
• Processing: Washed
• Varieties: Ethiopian heirloom varieties
• Region: Lalesa, Gedeb, Gedeo
• Country: Ethiopia
• Producers: Smallholder farmers of the Buku Abel Washing Station
• Harvest: 2024