Ethiopia — Boreta

• Producers — Boreta smallholders
• Region — Boreta, Arbegona, Sidama
• Variety — 74158
• Terroir — 1920-2300 masl, temperate tropical climate
• Process — Washed

Tastes like

Peach + Mandarin + Round 

Recommended brewing

• Best: Pour Over with the Orea V4 Brewer
• Great: Filter (batch brew, French Press, Chemex)
• Very good: Espresso

   

Dialling in? Read our guide for optimising espresso.

Prefer filter coffee? Try our recipe for pour over. 

Freshly-ground beans will help you to brew a cup full of flavour, check out our selection of manual and electric coffee grinders.

If you're ordering whole beans, we recommend allowing the coffee to rest for at least 10 days after roast before brewing. If you're ordering ground coffee, use immediately.

Boreta

The village of Boreta sits high up in the mountainous area of Sidama, south-central Ethiopia. The rich, diverse forests that blanket much of these highlands provide the nutrient-packed soil that’s so important for the health and development of coffee plants.

Add in ideal levels of rainfall and hours of sunlight, and post-harvest processing methods honed for generations, and it’s no wonder coffees from this region offer such memorable flavour experiences.

This coffee has plenty of the fruit notes often exhibited by high-quality washed Ethiopians, with a palate-pleasing roundness of texture.