Jasmine & peach

Peaches & cream, in the way only an Ethiopian coffee can bring you all of the peaches and cream. Jasmine flowers and intricate bitters that stimulate your senses to finish it off. We’ve immensely enjoyed coffee from the Boji wet mill in the Kochere region on multiple occasions and are thrilled to bring it back for another run.

The people who grow this coffee on often very small farms are small holder members of an association that partners with a privately owned wet mill and washing station. The owner’s name is Isreal Degfa and the site is managed by Lema G. and Meskel.

The site is Organic, RFA and UTZ certified, and they use river water for the washing.

Israel Degfa is a young businessman in Ethiopia who owns thirteen washing stations and a farm, across the South and South West of Ethiopia. In previous years the production at these washing stations has been focused on volume but over the last couple of years Israel has prioritized quality. In part, as a result, Israel began a partnership with Nordic Approach with a shared emphasis on exploring and improving quality. Many of Israel's washing stations are prime simply due to location and altitude, but he is also investing in better systems and protocols, equipment and quality teams.

  • Ethiopia

  • Kochere, Beji, specific area is Bonde

  • Boji (Gedefa for cold weather)

  • smallholder association farmers

  • Isreal Degfa

  • Heirloom

  • Fully Washed

  • Sandy loom, semi-shade grown under Cordia africana and Wanza trees

  • 2018

  • 1890-2100 masl

  • Nordic Approach

  • 250g

  • 70,00 kr pr kg

  • Medium to light (ideal for filter brewing or very vibrant espresso)

  • Nectarine & Dark Chocolate

    We taste 80% dark chocolate and stone fruit, specifically nectarine, along with some creamy & bitter walnut.

  • Jasmine & peach

    Peaches & cream, in the way only an Ethiopian coffee can bring you all of the peaches and cream. Jasmine flowers and intricate bitters that stimulate your senses to finish it off. We’ve immensely enjoyed coffee from the Boji wet mill in the Kochere region on multiple occasions and are thrilled to bring it back for another run.

  • Earl Grey & Rosehip

    It’s calm with a lovely lightly bitter black tea aftertaste, has a grounded structure, and it doesn’t have that super typical natural funkiness (though definitely still a natural). There's fruit as you'd expect: papaya and lime. We're happy to share this easy drinking coffee as we roll into summertime.

  • Fruktnøtt

    Everyone has their favorite. Be it Kvik Lunsj, Firkløver, or Helnøtt, we all have that one particular Norwegian chocolate bar that we gravitate towards. This tasty coffee from Finca Los Pirineos in El Salvador is those of you who can’t get enough Fruktnøtt in your life.

  • Lingonberry & Cream

    It’s as though a human-sized raspberry is running full speed ahead at you, into your mouth - you’re a little freaked out by it, but then it gives you a massive sweet juicy hug and all is well with the world. So sugar cane sweet, bold and bright. Uniquely fresh crop Kenyan in the very best way.

  • Plum & Almonds

    Sold out. Having spent some time living in Andean Ecuador, only a few hundred kilometers south from where finca Los Idolos is located in Nariño, Colombia in the south western corner of Colombia, I am reminded of the immense variety of geography, climates, ecosystems, and subsequent biodiversity of this area of the world. This coffee from Edgar Meneses at Finca Los Idolos has a plum-like acidity, gentle sweetness, and is well balanced by an almond and creamy yet clear and clean body.

  • Honey & Rose

    Sold out. That feeling when it’s still a little brisk outside, and you can’t help but sit in the bright sunshine, letting it warm you after the long dark winter. That is what this coffee is — it’s highly anticipated springtime, finally right around the corner. This cup contains honey sticky sweetness and rose; it’s balanced with a hint of refreshing bitters.

  • Orange & Walnut

    Sold out. A bright Colombian; this is a classic coffee from Hugo Guarnizo in the Tarqui department of Colombia. It was harvested during the secondary smaller harvest that occurs in Colombia; this is known colloquially as the mitaka.