Tasting Notes: Mango, Black Tea, Melon
Hale Taste Scale: 8 - Bright and floral
Varietals: 74110, 7454, Heirloom
Process: Natural
Elevation: 1,750 - 1,950 masl
Dry Mill: Moplaco
Region: Masha, Sheka
Dry Time: 12- 21 days
Harvest Month: October - December
The Kawo Kamina Story:
In February 2020, a visit to Sheka Kawo Kamina Farm in Ethiopia provided a unique opportunity to witness the blossoming flowers of that year's harvest just before the pandemic halted international travel. Kawo Kamina, located across the river from Kaffa—the genetic birthplace of Arabica coffee and the origin of the word "coffee"—cultivates its coffee plants in a semi-forest setting. This natural approach allows the coffee to grow as it would in the wild, preserving the genetic diversity unique to western Ethiopia, which is critical for the future of coffee cultivation.
The farm is operated by Moplaco, a respected coffee exporting company led by Heleanna Georgalis. After inheriting the business from her late father, Heleanna has focused on elevating farm-level quality and traceability, a rarity in Ethiopia until recent years.
In 2021, Kawo Kamina began producing washed coffee, adding to its already impressive natural process offerings. This coffee delivers a vibrant and layered flavour experience. You’ll notice a crisp, tea-like quality reminiscent of black tea, complemented by the sweetness of mango and melon.
