This Fully Washed lot comes from Sidamo, in southern Ethiopia, a region historically and widely recognized for its role in the development of specialty coffee. Over the years, Sidamo has built a strong reputation thanks to the production of some of the most valued microlots in the world. High altitudes, reaching 2200 masl in some areas, along with fertile soils, abundant and constant rainfall, and deep local knowledge, create ideal conditions for clean, expressive and consistent coffees.

Ky Kebero is named in homage to the Ethiopian wolf, also known as the Simien fox or Red Jackal. It is the most endangered carnivore in Africa and one of the rarest canids on the planet, with only 500 individuals in the wild, the largest population, of around 150 specimens, being concentrated in the Bale Mountains, west of Yirgacheffe. As part of our commitment to the origin, our supplier donates £10 for each sack we buy to the Ethiopian Wolf Conservation Programme, directly supporting their conservation efforts.

Ripe cherries are carefully selected by hand picking and flotation, depulped on the same day of harvest and fermented for 36-48 hours. Subsequently, the coffee is washed in clean water channels to remove any remaining mucilage. Drying is done in the sun, on raised African beds, for 12-15 days, depending on environmental conditions. During this time, the parchment is periodically stirred to ensure uniform drying and is covered during the hours of greatest sun exposure and at night to protect it from excessive heat, rain and humidity. Once the optimal drying point is reached, the coffee is transferred to Addis Ababa for hulling, grading, hand sorting and final preparation for export.