Flavours of grape jelly and lemongrass tea
Body     Acidity

Best as black espresso/filter

Qilenso is a privately owned washing station in Ethiopia’s Guji region – one of several regions which were previously grouped together under the wider area of Sidamo.

The washing station’s name, pronounced “Kilen-so,” translates to ‘Air.’

Coffee cherries are produced and delivered daily to Qilenso by 550-600 nearby small producers, who mostly farm organically on small plots of land of around 0.7 hectares.

Washed method involves hand-sorting coffee cherries to remove any damaged or unripe fruit, then the skin of the cherries is removed using a simple disc pulper.

The resulting coffee is then graded by weight; heavier beans are superior quality and deliver a sweeter cup. The lot we’re sharing is Grade 1, indicating that it’s the very best quality.

After grading, the parchment-covered coffee is then soaked in tanks of clean water for 16–48 hours to remove the mucilage (the fleshy pulp around the bean) by allowing it to ferment and detach from the coffee.

The coffee is then re-washed and graded again by density in washing channels and then dried for 10–15 days on African drying beds. The coffee is covered at midday to protect from full sun and overnight to prevent damage from morning dew.

What makes up Ethiopia Qilenso?


Bourbon varietal

A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon) where the French cultivated Typica plants, that naturally mutated.

Ethiopian Heirloom varietal

The Ethiopian Heirloom name is used to describe indigenous heirloom varieties resulting from cross-breeding between species and varietals rather than stemming from one particular variety.

Typica varietal

Considered to be one of the ‘genus’ varietals from which all other varietals have mutated from

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

The Sidamo region of Ethiopia

Both ‘Sidamo’ and ‘Sidama’ can be used to describe coffees from this region, Sidama refers to the natives of the area. It grows some of the highest coffees in Ethiopia

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

Coffee delivery: coffee in resealable bag and farm information card

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