We break down our roasting approach for this small-bean, high-density washed coffee — using higher heat application, fast momentum, and a shorter development phase to preserve clarity and structure. From yellowing at around 150°C (3:30) to first crack at 186°C, and a final drop at 190°C with a 35-second development, each decision is made to highlight the coffee’s natural character.

The result is a cup with intense florals and a clean, bright citrus acidity — a refined expression of classic Ethiopian terroir.