InterAmerican Traders Dana Andrews and Ed Kaufmann, along with CEO Florian Benkhofer, travelled to Ethiopia in early December—back when our collective biggest stress was holiday shopping—to meet with exporters and producers and get the best fresh-crop coffees headed our way.
Those coffees will soon reach an utterly transformed United States. But what hasn’t changed is the work that went into these coffees, the realities of the farmers and exporters who produced them and how gorgeous they are in the cup. We hope that every one of these bags finds a home—and that coffee lovers across the country are enjoying them soon.
Below is what’s on the water now. You can also visit our Offerings page for our complete Ethiopia list. Or, contact us at traders.iacus@nkg.coffee.
1 Masha G1 Natural Rainforest Alliance Organic
Running legend Haile Gebrselassie was gifted land by the Ethiopian government, as thanks for his achievements representing the country (which include being a two-time Olympic champion, a four-time World Champion and the holder of 27 world records). He transformed 1,500 hectares in the Masha woreda into Yeppo Village, a coffee farm that includes 200 hectares of dedicated conservation land and is maintained with a respect “for a whole of the natural environment.”
Notes: Strawberry, blueberry, mango; juicy acidity, creamy body.
Arriving May 29, New York
2 OCFCU Yirgacheffe G2 Washed Fairtrade Organic
The Oromia Coffee Farmers Cooperative Union (OCFCU) was established in 1999 with 34 members; today, it’s Ethiopia’s largest Fair Trade producer, representing 217 cooperatives and more than 200,000 households. It has an excellent reputation for supporting its communities through the construction of schools, healthcare centers and clean-water supply stations, as well as with policies such as paying producers three times during the season to offer greater stability.
Notes: Tropical, blueberry, sweet tomato; juicy acidity, rich body.
Arriving May 15, Annex
Running legend and coffee producer Haile Gebrselassie, at Yeppo Village.
3 Misty Valley G1 Natural
In 2000, Bagersh Coffee began producing Misty Valley through its own mills, buying cherry from surrounding farms. It was the first ever G1 Natural and represented a new way of naturally processing coffees, as every aspect was more rigorous, from how it was selected to how the fruit was dried. Today, Bagersh buys through the ECX and—with experimentation and dedication—consistently recreates this beloved cup profile. Happy 20th Anniversary, Misty Valley!
Notes: Tropical fruits, chocolate, blueberry; winey acidity, smooth body.
Arriving mid June, NY; early July, Oakland
4 Ayehu G3 Natural Rainforest Alliance
This coffee comes from the Amhara region, and specifically a farm—between 1,700 and 1,800 masl— run by Horizon/Ethio Agri-ceft, which works to develop sustainable farms in Ethiopia. With premiums earned through certifications such as RFA, Ethio Agri-ceft has invested in housing, schooling, clean water supplies and health centers for the farmers and their families.
Notes: Berries, floral, caramel; black tea acidity, good body.
Just in! (May 1) NY; June 2, Oakland
Drying beds at Daye Bensa, which produces Sidamo Shantawene.
5 Yirgacheffe Konga G1 Washed Organic
The Konga Cooperative is one of numerous coops within the larger Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). Konga's 2,400 smallholder members distinguish themselves with impeccable attention to detail in processing. Heirloom varietals are hand picked and sorted, wet fermented for 24 to 36 hours, washed and dried on raised beds for one to two weeks.
Notes: Orange marmalade, bergamot, peach; delicate and articulated; silky body.
Arriving May 22, NY
6 Sidamo Shantawene G1 Natural Organic
Daye Bensa sits at 2,100 meters and produces specialty coffees from heirloom varietals—as well as hosts quality-driven contests to reward farmers. It was founded by brothers Asefa and Mulugeta Dukamo, and now Asefa’s son Kenean also helps run it. Kenean once interned in our San Diego office, and in December, he more than returned the hospitality, welcoming us to the farm as the harvest was underway.
Notes: Chocolate, Concord grapes, winey acidity, good body.
Arriving May 29, NJ; June 30, Annex
Sorting coffee at the Oromia Coffee Farmers Cooperative Union (OCFCU) mill.
7 Guji Kayon Mountain G1 Natural Organic
Kayon Mountain Farm is a rarity for being exactly that — a single farm, focused on Organic practices. “Kayon” means goal, and the farm, which includes a washing station and a dry huller, is laser-focused on quality.
Notes: Tropical, berries, cherry; black tea–like body.
Arriving mid June, NY
8 Harrar G4 Natural
This natural-process blend comes from all around Harrar—a region in Ethiopia’s Eastern Highlands and one of the country’s primary growing areas. It has a reputation for very distinctive wild varietals. Harrar coffees can have a strong, dry edge, winey- to fruit-like acidity, a rich aroma and a heavy body. And the very best boast an aroma of blueberries or blackberries.
Notes: Raisin, blueberry, chocolate; citric acidity, good body.
May 22, NY
9 Mokamba G4 Natural
Mokamba is another creation of Bagersh Coffee. Using beans from three regions — Kambata, Sidamo and Wolyata — that are harvested between October and December and patio dried, Bagersh consistently creates this easy-to-drink profile that pairs a creamy body with notes of sweet berries, grapes and chocolate.
Notes: Chocolate, winey, consistent, good body.
June 15, NY
10 Yirgacheffe G2 Washed
We purchase this classic through exporter Mamo Kacha. The team there selectively buys higher-grade washed coffees through the ECX, curating lots from washing stations it knows and trusts, to create this sought-after Yirgacheffe profile we know and love.
Notes: Smooth body, bright acidity; chocolate, lemon, floral and herbal.
May 22 NY, West Coast May 26
Belaynesh Daka, sorting coffee at Shantawene Village.
—
