2 X SINGLES - Ethiopia

2 x 250 grams of whole roasted coffee beans, with information on each coffee.

Take the chance to try two different single origin coffees, both from Ethiopia, one washed and one natural.

The coffees you get to try:

ETHIOPIA - SHAKISSO Taste profile: Sweet and tealike with notes of cranberry, apricot and lemon zest Process method: Washed Arabica variety: JARC varieties Altitude: 1850 - 2100 masl Harvested: January 2025 Green coffee importer: Sucafina

This lot is the result of the dedication of the 500 smallholder farmers from Guji region deliver their cherry to Hadeso washing station. Due to the size of most plots, coffee is typically handpicked by landowners and their family. 

All coffee is selectively hand-harvested before being delivered to Guji Hadeso washing station. Here coffee is sorted to remove damaged or underripe cherries. They are then pulped typically within 6 to 8 hours after harvesting to prevent further natural fermentation. After pulping, coffee is fermented in tanks for 36 to 48 hours, where water is frequently replaced.  Once fermentation is complete the parchment is thoroughly washed and is then graded in washing channels, until mucilage is completely removed. 

After washing, the coffee is delivered to raised beds to dry under parabolic shade net for 5 to 7 days. 

ETHIOPIA - BENTI NENKA

Taste profile: Floral and sweet with notes of strawberry, orange and mango Process method: Natural Arabica variety: Heirloom Altitude: 1 900 - 2 300 masl Harvested: February 2025 Green coffee importer: Nordic Approach

The Benti Nenka Coffee Processing Station is located in the village of Benti Nenka, within the Hambella Wamena sub-region of West Guji, Oromia. Founded in 2017, the station operates at an altitude of 2,107 meters above sea level and specialises in natural and anaerobic processing.

Benti Nenka receives cherries from around 500 smallholder farmers, each managing plots between 1.5 to 2 hectares. The area was selected for building this washing station due to its strong potential for coffee production and its central location, which makes it accessible for local farmers to deliver their cherries.

The station is surrounded by active farming communities, and its operations are supported by traditional communal labour systems known as DEBO and DADO, where farmers assist one another in turn as part of a collective work culture.

We submitted this coffee to the semi finals of Nordics Best Roaster competition '26 and we are very happy to share this very beautiful Natural coffee with you!

Da Matteo's dual-origin Ethiopian offering showcases coffees from Guji and West Guji, processed through both washed and natural methods at Hadeso and Benti Nenka stations. The combination of JARC and heirloom varietals grown between 1850–2300 masl yields a diverse flavor profile spanning sweet and tea-like characteristics through to vibrant fruit notes of cranberry, apricot, and strawberry, with brightening citrus and stone fruit undertones. Natural-processed coffees tend to display heavier fruit expression, while washed lots typically emphasize clarity and acidity—a dynamic reflected here across the lineup's floral, lemon zest, and orange dimensions. This pairing invites exploration of how processing methodology shapes the same terroir's expression.