In the far south of the Sidama region, where the highlands gradually transition into the neighboring Gedeo zone, lies the Dara district. Around the village of Kebado, coffee cultivation has been part of the cultural landscape for generations. The production method in Kebado is known as "garden coffee": the coffee trees grow in close proximity to the farmers' houses, sheltered by larger crops and shade plants such as enset or avocado – nourished by deep red, nutrient-rich soil.
This coffee came to us through our friend Tess, who grew up in Ethiopia and still maintains close ties with local coffee growers. The coffee was processed using the washed method – a common practice in the highlands of Sidama, known for its clarity and structure in the cup.
The climate and altitude, with warm days and cool nights, shape the coffees of this region and promote the development of delicate, floral and tea-like aromas.

In the cup, the Kebado reveals itself as elegant and balanced. A bright, vibrant acidity meets a silky body. On the palate, the coffee is reminiscent of a fine Earl Grey: the depth of black tea combines with the freshness of bergamot and the floral aroma of jasmine. A pronounced sweetness provides balance and a long finish.