your first sip of hadero's yirgacheffe tells you everything about why ethiopia owns coffee. the beans come from smallholder farms in the gedeo zone, where indigenous heirloom varietals have grown wild for centuries. hadero roasts them just past first crack, preserving those bright bergamot notes that make your tongue tingle. the cup cools to reveal honey sweetness underneath all that citrus. this isn't some trendy third-wave interpretation of ethiopian coffee. this is the real thing, roasted by people who understand that some traditions shouldn't be messed with.
curated by gautam khorana, editor · updated
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