Kebede Reta
Ethiopia
Taste profile: Clementine, candied ginger, apricot, blackberry
The first image of the product is illustrative. The second image shows the actual packaging and label.
Coffee Origin
Hambella Woreda, Oromia, Guji, Ethiopia
Altitude: 1,800 - 2,200 MASL
Producer
Dukamo family, Shantawene Farm
Kebede Reta is an experienced coffee producer cultivating approximately 13 hectares of land in the Buku Kebele, situated within the Hambela Wamena district of Ethiopia’s renowned Guji Zone. By Ethiopian standards, his farm is considered quite large and is home to a fully equipped wet mill - allowing Kebede to carefully sort coffee cherries by density and harvest date, ensuring exceptional consistency and quality.
Ripe cherries are hand-picked, pulped, and fermented in traditional washing tanks for 24 to 48 hours before being rinsed and moved to raised drying beds. There, they dry naturally under the sun for 7 to 10 days, developing their characteristic Guji sweetness and clarity. After drying, the beans rest on the farm for about two and a half months to stabilise before heading to the dry mill for hulling and final preparation for export.