getaneh endale mengesha - ethiopia - natural

Ayae Maki Fredheim is originally from Japan. She moved to Norway with her husband in 2013. That is when she discovered her love for coffee and her passion for roasting started blossoming. Aya started as a barista at a café in Oslo in 2014, began roasting in 2018, and became the head roaster in 2019. She remained in that role until 2023 when her son was born. Motherhood has a certain way about empowering women to follow their dreams. Aya started her own roastery, and after months of planning, she officially launched Hibi Kaffe in November 2024.

Hibi means daily in Japanese—better coffee for your everyday moments. Basically. Aya says: "Starting this journey has been amazing, and I’m so excited to share it with others!" Equally amazing is the way that our paths crossed and that was a pure coincidence triggered by our common interest in sourdough baking, and Aya and Leif's hevet.no collection of proofing baskets.

This beautiful Ethiopian coffee has a floral aroma and the gentle sweetness of stone fruits. It is smooth and finishes with a bright citrusy hint, similar to lime zest. The beans are a heirloom varietal, and grown in the Yirgacheffe area. It is produced by Getaneh Endale Mengesha.

about this coffee's origin: Getaneh Endale Mengesha - Yirgacheffe

Getaneh is a second-generation family farmer based in Yirgacheffe, a region known for its fertile soil and ideal climate for growing coffee. The farm is 3.9 hectares and sits at an altitude of 2019 masl.

Getaneh began growing coffee in 2011 and has since poured his heart into cultivating his crops. His primary goal is to increase the productivity of his farm and increase quality further. He also dreams of upgrading his farm to include a lodge for tourists and buyers, designed in the traditional Yirgacheffe style, to connect coffee farming with the tourism sector. Last year, Getaneh's hard work paid off as he achieved an impressive annual production of 51 quintals.

harvest: this coffee was harvested between October and December of 2024. Getaneh has implemented several measures on his farm to improve quality and sustainability. He enriches the soil through composting and carefully prepares the coffee on drying beds after harvesting. For drying, he uses bamboo materials and netting to ensure the beans are dried properly.

processing: natural

variety: heirloom

crop year: 2024