MOK's first Ethiopia of the season is an absolute delight and we're beyond happy we can finally share it. It's our first time working with Mister Tibebu Roba but we had definitely heard from him before. In 2019 he scored a prize in the Ethiopian Competition Cup with his 91-scoring natural. To achieve this level of quality, Mister Robu and his wife nourish the plants with self-made compost and dedicate themselves to sustainable farming methods. Which is quite an undertaking, because the farm spans no less than 8298 hectares. The farm lies at an altitude of 1985 to 2000 masl and all coffee is cultivated and processed on this height, on rich red loam soil. Harvest season takes place from November through January, when cherries are picked and then carefully dried on raised beds. All these parameters (altitude, soil, drying, manure...) create the distinct character and flavours of this natural coffee.

We are always looking forward to cupping coffee harvested in prime coffee land in Yirgacheffe, Ethiopia. Typical of this region is the way in which the plantations are managed. The plantation is mostly left alone in its natural semi-wild state. The shade provided by the wild trees in combination with the very fertile soil provide the perfect ecosystem to create a very balanced cup with a lot of fruity, floral notes.