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Ethiopia Ardi


We're almost at the point where we're losing track, but this is the sixth year roasting Ardi! This is our favorite natural year after year, and our 2018 lot is loaded with the in-your-face fruit and subtle chocolate we've come to expect, and also packs some lovely florality. We're stoked to have one of our all time favorites back in the quiver!

Coffee is the seed of a fruit, and most of the coffee we roast and drink is washed - that is, the fruit is removed from the seed before drying.  For Ardi and other natural-process coffees, the coffee is dried with the fruit still intact, and the dried cherry is removed during milling.  This process imparts a uniquely fruity, jammy quality to the coffee, though improper and uneven drying carries a distinct risk of off, funky flavors and early fading.

Our importer, Samuel Demisse of Keffa Coffee, works directly with Israel Degefa's washing station in the town of Kilenso Mokonisa, Sidama to ensure that Ardi is picked and processed to the most exacting standards.  Approximately 1500 farmers contributed to Ardi, and 200 women carefully manage the coffee’s drying process, removing over- or under-ripe cherries and constantly rotating the cherries to ensure evenness. Ardi is dried on raised beds to start, but unlike most Ethiopian coffees, finished on concrete patios for the final few days of drying.

This year's crop has all of the juicy mixed berries and milk chocolate we've come to expect from Ardi, but is one of the most complex versions of this coffee we've had yet. We're also tasting lavender and guava, and we're not complaining about it.  Juicy, fruity, and jammy, and one of our all-time favorites!

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