Tasting notes: Blackberry, strawberry, juicy apricot, floral orange, peach tea, and electric acidity
VARIETY: Regional landraces and heirloom cultivars
PROCESS: Washed
DRYING: Raised Beds, Shade-Dried 9–12 Days
FARMER: Aaga Dinsa
FARM: Habtamu Fekadu Aga
REGION: Uraga, Guji, Oromia
MUNICIPALITY:
ALTITUDE: 2,010-2,250 masl
Another year and another terrific coffee from the Habtamu farm. This lot from Goro is much more uniform in sorting and achieved a cupping score over 88 points. Like most grade 1’s from the regional, they are simply exceptional and every year they become more complex in flavors. It's everything we love about a great washed Ethiopia — lifted florals, juicy stone fruit, and an acidity that absolutely jumps out of the cup.
This is a brand new release from the Habtamu Goro washing station.
The Habtamu Goro Story The Habtamu Goro washing station was first built in 2013 and changed hands a few times before being taken over by Habtamu Fekadu Aga in 2020. A 2022 upgrade to a Penagos pulping machine has helped create a more homogeneous lot, and the site now runs with 7 permanent and more than 100 seasonal workers during harvest.
Each year the station receives around 900 tons of red cherries, yielding roughly 153 tons of parchment. Two dedicated quality control managers oversee moisture content, fermentation, and drying times throughout the season. Water for the washing station is supplied from a deep gravel rock well, and wastewater is pH-treated and never reintroduced into the surrounding environment.
Processing involves a combination of machinery to sort, pulp, and remove the mucilage, leaving the bean with about ten percent mucilage remaining. It's then fermented for 24 hours, hand-washed, and laid out on raised beds to dry for 9–12 days. The coffee is kept out of direct sunlight, turned every few hours, and continuously inspected for moisture and defects before being bagged and stored.
Beyond the cup, Habtamu Goro is built on transparency and community. Every cherry purchase is documented with a signed receipt from the registered farmer and cosigned by multiple team members at the station, with records kept through every change of ownership. The station also provides basic agronomy education to its farmers — covering organic processes, shade growing, and regenerative practices — frequently offers interest-free advance payments before harvest, and is actively involved in renovating the nearby elementary school.
This Ethiopian coffee from the Habtamu Goro washing station, owned by Habtamu Fekadu Aga, is a fully washed lot scoring 88.75, with a vibrant cup profile of floral orange, peach tea, and electric acidity.
Tasting notes: Blackberry, strawberry, juicy apricot, floral orange, peach tea, and electric acidity
VARIETY: Regional landraces and heirloom cultivars
PROCESS: Washed
DRYING: Raised Beds, Shade-Dried 9–12 Days
FARMER: Aaga Dinsa
FARM: Habtamu Fekadu Aga
REGION: Uraga, Guji, Oromia
MUNICIPALITY:
ALTITUDE: 2,010-2,250 masl
Another year and another terrific coffee from the Habtamu farm. This lot from Goro is much more uniform in sorting and achieved a cupping score over 88 points. Like most grade 1’s from the regional, they are simply exceptional and every year they become more complex in flavors. It's everything we love about a great washed Ethiopia — lifted florals, juicy stone fruit, and an acidity that absolutely jumps out of the cup.
This is a brand new release from the Habtamu Goro washing station.
The Habtamu Goro Story The Habtamu Goro washing station was first built in 2013 and changed hands a few times before being taken over by Habtamu Fekadu Aga in 2020. A 2022 upgrade to a Penagos pulping machine has helped create a more homogeneous lot, and the site now runs with 7 permanent and more than 100 seasonal workers during harvest.
Each year the station receives around 900 tons of red cherries, yielding roughly 153 tons of parchment. Two dedicated quality control managers oversee moisture content, fermentation, and drying times throughout the season. Water for the washing station is supplied from a deep gravel rock well, and wastewater is pH-treated and never reintroduced into the surrounding environment.
Processing involves a combination of machinery to sort, pulp, and remove the mucilage, leaving the bean with about ten percent mucilage remaining. It's then fermented for 24 hours, hand-washed, and laid out on raised beds to dry for 9–12 days. The coffee is kept out of direct sunlight, turned every few hours, and continuously inspected for moisture and defects before being bagged and stored.
Beyond the cup, Habtamu Goro is built on transparency and community. Every cherry purchase is documented with a signed receipt from the registered farmer and cosigned by multiple team members at the station, with records kept through every change of ownership. The station also provides basic agronomy education to its farmers — covering organic processes, shade growing, and regenerative practices — frequently offers interest-free advance payments before harvest, and is actively involved in renovating the nearby elementary school.
This Ethiopian coffee from the Habtamu Goro washing station, owned by Habtamu Fekadu Aga, is a fully washed lot scoring 88.75, with a vibrant cup profile of floral orange, peach tea, and electric acidity.
