Danse Mormora is a 200 hectare farm near the town of Haro Lebetu, located in the Guji Zone of the Oromia Region. The farm sits at an altitude ranging up to 2300 MASL. Coffee is grown in beautiful, wild forest conditions, where the fertile clay soil has good drainage and the trees benefit from a mixture of natural shade plants. 

Ripe cherries are hand picked during harvest season, between November and February. They are then delivered to the washing station in Shakiso where they're graded, sorted, de-pulped and then fermented underwater for between 24-48 hours. Parchment is sorted in washing channels, and then placed onto raised African drying tables. The drying period generally lasts for up to 2 weeks, until moisture level reaches 12% or lower. 

We’re excited to be bringing back this juicy and complex Ethiopian espresso into our line up. Enjoy.