Kurume, 74110, & wolisho varieties, washed process
Roasted for filter brewing

Yuzu, baked apricot, and orange blossoms

This coffee comes to us from Sharbo Maro, an 80-year-old farmer located near Mokonisa village in Yirgacheffe, Ethiopia.

Born into a coffee-farming family, Sharbo is now passing the farm to his eldest son, Daniel. Spanning seven hectares — larger than most in the region — the farm has grown steadily through reinvestment and now produces nearly 9,000 kilograms of export-ready coffee annually.

While indigenous varieties grow naturally, Sharbo prioritises improved cultivars like kurume and JARC 74110, gradually replacing wolisho plants for better yield and cup quality. Cherries are hand-picked at peak ripeness, with damaged or imperfect ones removed before pulping.

Initially focused on dry processing, Sharbo shifted in 2015 to washed processing after investing in on-site facilities. This allows for underwater fermentation, followed by soaking and careful drying on raised beds, resulting in a consistently higher quality product.

With the support of the Jabanto Farmer’s Group — a collective of 87 skilled producers — Sharbo’s coffee is now sold as single-farmer lots. This approach ensures we can pay a premium for the added effort, rather than blending the coffee into larger batches.

This lot typifies the essence of Yirgacheffe, with juicy stone fruit, rounded citrus notes, and floral aromas.

It’s our second season buying from Sharbo Maro, and we’ve done so through our partners at Condesa.