Our first naturally processed Ethiopian coffee comes from the Mormora Coffee Plantation, which is operated by Wodesa Yachisi. Mormora was established in 2000 and started exporting coffee in 2010. It is a 250-acre farm and also purchases coffee from family-owned farms located nearby. One of the things we love most about Mormora is their community involvement.  They collaborate with the local elementary school and have even helped with the construction of two local roads. During harvest time, coffee producers and workers at the farm deliver their ripe cherries to the washing station where the cherries are sorted, immediately placed on raised beds, and dried over a period of 15 to 20 days. The raised drying beds are carefully constructed to ensure proper air circulation and temperature control for an optimal drying process. The cherries are stored in a local warehouse after the moisture is reduced to less than 12 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and prepared for export. Wodesa and his team control the full process from drying up to the final export stage.

The Mormora Sawana coffee is from the indigenous heirloom variety.  It’s grown at an elevation of around 1900 – 2000 MASL which gives it a nice high density. We get some amazing fruit notes of apple and strawberry jam on the front with a nice honeysuckle on the finish.