Country: Ethiopia
Region: East Guji Zone, Uraga Woreda
Subregion: Bire Forest
Producer: Smallholder farmers, processed by Kerchanshe
Altitude: 2000–2300 masl
Varieties: Ethiopian Heirloom
Process: Natural, dried on raised beds
Best for: Pour over, Chemex, iced filter, French press

This lot comes from the Bire Forest in Uraga Woreda, part of Ethiopia’s East Guji Zone, where coffee grows at 2000 to 2300 masl. That altitude is rare even by Ethiopian standards, and the result is slow cherry development and high-density beans packed with complexity. The farmers in this region cultivate their coffee within agroforestry systems, interplanting their plots with legume canopy trees to enrich the soil and protect the coffee from direct sun exposure.

Cherry is harvested ripe and dried in whole-fruit form on raised beds in open air, with full sun exposure. Once dried, the coffee is transported to the Haro Welebu dry mill, where the husk is removed, and then on to the Bule Hora main processing site, roughly 300 kilometers away, for final sorting and prep.

Kerchanshe, one of the most established suppliers in southern Ethiopia, coordinates the collection and processing infrastructure to ensure consistency and traceability. The result is a coffee that reflects its origin with full clarity: wild, bright, and deeply expressive.