Ethiopian Wine Process

We also chose this coffee for how different it is. Ethiopian coffees are often loved for their finesse and floral elegance. Here, the wine process takes the experience in a completely different direction: darker, deeper and bolder. We wanted to offer something out of the ordinary, a coffee that shows another side of Ethiopia, that of experimental processing.

Among our selections this season, this one is probably the boldest. This coffee comes from the Sidama region, one of Ethiopia’s most renowned, and it is processed using the “wine process,” a controlled fermentation method inspired by winemaking. Despite what the name suggests, no wine or alcohol is added to the beans: it is the fermentation that creates these complex red fruit and wine-like aromas.

Grown between 1,900 and 2,200 meters above sea level, this Catuai delivers a rich cup full of character. Expect red wine, blackberry, dried fig, molasses and dark chocolate, with a raisin-like sweetness. The body is generous and the finish long and lingering, reminiscent of a natural wine.

An experimental, uncompromising profile for the curious who like to leave the beaten path. A coffee to sip slowly, and one that leaves no one indifferent.

Country: Ethiopia

Region: Sidama

Farms: Tracon Coffee

Altitude: 1,900 - 2,200 MASL

Variety: Catuai

Process: Wine Process

Roast: Light

Filter, Chemex, Aeropress