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Producer: Biru Bekele
Region: Oromia
Elevation: 2182 MASL
Cultivar: Heirloom
Process: Natural
Notes: Chocolate Covered Cherry, Fresh Raspberry, Blueberry Muffin
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Ardi is one of our favorite and most consistent offerings from Ethiopia year after year. We source this coffee through Keffa Coffee, which specializes in creating some of the best lots in the world from Ethiopia and other origins. The name Ardi is a nod to Ardipithecus ramidus, an early human ancestor whose fossil remains were discovered in the same region where this coffee is grown, highlighting Ethiopia’s importance as both the cradle of humankind and the origin of the coffee plant.
Ardi was one of the first coffees we bought from Keffa and it is the quintessential Ethiopia Natural. The sorting and drying process are completed with the utmost attention to detail, guided by years of experience from Biru Bekele. Look for intense berry and ripe fruit flavors, complemented by a refreshing citrus acidity and a smooth dark chocolate finish.
Farm: JuarezCafe
Region: Lempira
Elevation: 1400 meters
Cultivar: Red & Yellow Catuai, IHCafe90
Tasting Notes: Blackberry Jam, Coconut Water, Roasted Almonds
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This coffee comes from JuárezCafé, a small farm located in Lempira, Honduras, owned and operated by Maynor Juárez. Maynor began farming independently in 2018 with the support of his father and older brother. Grown at elevations around 1,400 meters, the farm cultivates Catuaí and IHCafe90 varieties beneath the shade of avocado, banana, and native trees.
Maynor is the cousin of José Laris Membreno, our former long-term producer partner and one of Hyperion’s first sourcing relationships. This coffee is particularly meaningful to us because it is very similar to the first natural process coffee we sourced from Honduras, produced by Laris. Continuing to work with his family and support Maynor’s farm is an important part of Hyperion’s commitment to long-term producer relationships. For Maynor, coffee farming is a family endeavor and a source of great pride, with a strong commitment to preserving the Catuaí variety, caring for his land, and producing exceptional coffee.
Producers: Smallholder Farmers. SNAP Specialty Coffee
Region: Yirgacheffe
Elevation: 2,200 meters
Cultivar: Heirloom Korume & Wolisho
Process: Honey
Notes: Blackberry, White Tea, Sage, Cherry Twizzlers
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The Danche Station is located in the Gedeb Zone of Ethiopia, within the Chelbesa kebele, and is managed by SNAP Specialty Coffee. This coffee is from the same producers and coffee varieties as our Chelbesa One washed lot, but processed and dried using the yellow honey method . Approximately 800 smallholder farmers deliver coffee cherries to the station, with farms averaging 2 to 3 hectares at elevations around 2,200 meters above sea level.
After arriving at the washing station, the cherries are placed in water to remove floaters before being depulped. The coffee then undergoes two days of dry fermentation in tanks before being spread on raised beds to dry. During the 10 to 14 day drying period, the parchment is regularly turned to promote even drying, with the timing adjusted to the weather. By retaining some of the fruit mucilage during drying, the honey process offers a distinctive approach to developing sweetness and complexity while preserving the character of these ancient varieties. Honey processing is also a better environmental option for processing as it uses very little to no water during the entire fermentation and drying.
Founded in 2008, SNAP operates seven washing stations across key coffee producing regions, including Sidama, Yirgacheffe, and Guji. Their work is built around three core pillars: consistency, education, and sustainability. Last year, SNAP's team of agronomists trained more than 6,000 farmers in land and nursery management, as well as climate-smart agricultural practices such as crop diversification and intercropping. Through these efforts, SNAP continues to support its farming partners while investing in the long-term quality and sustainability of Ethiopian coffee.