KERCHA

from £16.00

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IN THE CUP: Apricot, Wine Gums & Fruit Syrup

Ethiopia — the birthplace of coffee. It’s one of our favourite origins and one that continues to produce some of the most remarkable coffees in the world. As we move into the colder winter months, we’re excited to share a couple of naturally processed lots that bring a burst of brightness to the shorter days.

This lot comes from the Kercha processing station in Ethiopia’s Guji region. Guji, named after a tribe of the Oromo people, lies in the country’s south and is known for its rich, fruit-forward coffees. The lot we selected underwent an extended anoxic fermentation: ripe cherries are placed in stainless steel tanks filled with water and sealed to create an oxygen-free environment. The temperature inside the tanks is carefully monitored throughout, and after 4–5 days the cherries are removed and laid out to dry on raised beds for up to 18 days. The station refers to this method as the “Wine Process,” a technique they adopted from the winemaking world.

The result is an exceptional coffee that immediately put a smile on our faces when we first cupped it. Expect a lively stone-fruit brightness reminiscent of apricot, a deep, rich note that brings to mind purple wine gums, and a syrupy, satisfying sweetness. It’s a cup designed to bring a little light to the darkest winter mornings.

*Our coffee is freshly roasted each week and orders are dispatched on Tuesday and Thursday for orders received by 12pm the day before.