Deri Fahmi

Producer: Smallholder producers
Cultivar: Heirloom
Process: Natural
Altitude: 1900-2200
Harvest: October – December
Notes: Pineapple, speculaas, jasmine
Roast: Filter

Ethiopia holds near-legendary status – not only because it is the ‘cradle’ of Arabica coffee, but also because it is simply unlike every other place in the coffee world. Unlike the vast majority of coffee-growing countries, the plant was not introduced as a cash crop through colonization. Instead, the cultivation, processing, and drinking of coffee is part of the way of life, and has been for centuries. The vast majority of Ethiopia’s farmers are smallholders and subsistence farmers, with less than one hectare of land for production – this is known as ‘garden’ coffee.

Guji is a beautifully forested area in southern Ethiopia. Before the early 2000’s, this region was considered part of Sidama, but has since become its own region. The people of Guji grow coffee gardens at very high altitudes in the rich red soil of the highlands, setting this coffee’s profile apart from neighbouring regions. These smallholders deliver their coffee to washing stations to be sorted and processed, developing complex flavours of fruits, spice, deep chocolate, and florals aromatics


This coffee is cultivated and harvested by smallholder producers who live around the Derhi Fahmi washing station in Guji. The village is called Deri, and Fahmi is the name of the first son of the founder  Faysel Abdos.Sourced through our friends at Café Imports, this premium special preparation is selected by using the ripest cherries and special attention is paid to sorting, including an additional sorting beyond the already top Grade 1, thereby ensuring a higher level of consistency and quality.


We love this coffee for its complex expression of bright jasmine florals and ripe pineapple that is so characteristic of coffee grown in this high-altitude region in Sidama. Our energetic profile roast is designed to accentuate these notes, whilst developing the sugar browning reactions after first crack to bring out a spicy finish that lingers long in the aftertaste.

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