Ky Kebero, Ethiopia

This fully washed lot comes from Sidamo, in southern Ethiopia, a historic region widely recognised for its role in the development of specialty coffee. Over the years, Sidamo has built a strong reputation for producing some of the world’s most sought-after microlots. High altitudes, reaching up to 2200 masl in some areas, combined with fertile soils, abundant and consistent rainfall, and deep local knowledge, create ideal conditions for clean, expressive and consistent coffees.

Ky Kebero takes its name in tribute to the Ethiopian wolf, also known as the Simien fox or Red Jackal. It is Africa’s most endangered carnivore and one of the rarest canids on the planet, with fewer than 500 individuals remaining in the wild. The largest population, of around 150 animals, is found in the Bale Mountains, west of Yirgacheffe. As part of our commitment to origin, our supplier donates £10 for every bag we purchase to the Ethiopian Wolf Conservation Programme, directly supporting its conservation efforts.

Ripe cherries are carefully selected through handpicking and flotation, depulped on the day of harvest and fermented for 36-48h. The coffee is then thoroughly washed in clean water channels to remove any remaining mucilage. Drying takes place in the sun on raised African beds for 12-15 days, depending on ambient conditions. During this period, the parchment is regularly turned to ensure even drying and covered during the hottest hours of the day and at night to protect it from excessive heat, rainfall and moisture. Once the coffee reaches optimal moisture levels, it is transported to Addis Ababa for hulling, grading, hand sorting and final preparation for export.