{"title":"Éthiopie","description":"","products":[{"product_id":"othosololo-cafe-ethiopie-honey","title":"Othosololo - Ethiopia","description":"\u003ch1\u003eOthosololo\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia · Guji · Osolo Station \/ Daye Bensa\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003cbr\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e JARC 74158, 74112 \u0026amp; 74110\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,240–2,280 m\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Greitu Korsa, Guji, Oromia\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e December 2025\u003c\/p\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003e🍊 \u003cstrong\u003eJuicy orange\u003c\/strong\u003e\u003cbr\u003e🍇 \u003cstrong\u003eConcord grape\u003c\/strong\u003e\u003cbr\u003e🌸 \u003cstrong\u003eWildflowers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA bright, floral, and deeply sweet Ethiopian coffee.\u003c\/p\u003e\n\u003cp\u003eOthosololo opens with an intense floral aroma before giving way to a \u003cstrong\u003elively orange acidity\u003c\/strong\u003e, a sweetness reminiscent of \u003cstrong\u003ewildflower honey\u003c\/strong\u003e, and berry notes that evolve into \u003cstrong\u003eConcord grape\u003c\/strong\u003e as it cools.\u003c\/p\u003e\n\u003cp\u003eThe body is silky and slightly syrupy, with the combination of \u003cstrong\u003efloral, citrus, and red berry\u003c\/strong\u003e notes that is characteristic of great Ethiopian high-altitude coffees.\u003c\/p\u003e\n\u003ch2\u003eOthosololo, at over 2,200 meters above sea level\u003c\/h2\u003e\n\u003cp\u003eThis lot comes from the \u003cstrong\u003eOsolo station\u003c\/strong\u003e, located in the highlands of \u003cstrong\u003eGreitu Korsa, in the Guji region of Ethiopia\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003ePerched between \u003cstrong\u003e2,240 and 2,280 meters of altitude\u003c\/strong\u003e, the farms that supply the station benefit from cool nights and particularly slow cherry maturation. These conditions promote the development of sugars and contribute to the remarkable aromatic complexity of the coffee.\u003c\/p\u003e\n\u003cp\u003eApproximately \u003cstrong\u003e150 to 200 smallholder farmers\u003c\/strong\u003e from the surrounding communities of Wocho Sololo, Tabata, Mebocho, and Mender deliver their ripe cherries to the station.\u003c\/p\u003e\n\u003cp\u003eOsolo works with \u003cstrong\u003eDaye Bensa\u003c\/strong\u003e, an Ethiopian producer and exporter renowned for the quality of its Sidama and Guji coffees and multiple award winner at the \u003cstrong\u003eCup of Excellence Ethiopia\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eThree varieties from Ethiopian research\u003c\/h2\u003e\n\u003cp\u003eOthosololo primarily combines the \u003cstrong\u003eJARC 74158, 74112, and 74110\u003c\/strong\u003e varieties.\u003c\/p\u003e\n\u003cp\u003eSelected in the 1970s by the \u003cstrong\u003eJimma Agricultural Research Center (JARC)\u003c\/strong\u003e, these varieties originate from indigenous Ethiopian coffee trees chosen for their resilience and cup quality.\u003c\/p\u003e\n\u003cp\u003eCultivated at very high altitudes in the Guji conditions, they develop a particularly expressive profile where \u003cstrong\u003ecitrus, berries, and flowers\u003c\/strong\u003e meet.\u003c\/p\u003e\n\u003ch2\u003eA precise honey process\u003c\/h2\u003e\n\u003cp\u003eAfter harvesting, only ripe cherries are selected and transported to the Osolo station.\u003c\/p\u003e\n\u003cp\u003eThey are then \u003cstrong\u003epulped without the use of water\u003c\/strong\u003e, retaining a significant part of the naturally sweet mucilage around the bean. Contrary to what its name might suggest, \u003cstrong\u003eno honey is added to the coffee\u003c\/strong\u003e: the term \"honey\" refers to this sticky mucilage retained during drying.\u003c\/p\u003e\n\u003cp\u003eThe beans are then spread on \u003cstrong\u003eraised African beds for 12 to 13 days\u003c\/strong\u003e, where they are regularly turned to ensure slow and even drying.\u003c\/p\u003e\n\u003cp\u003eThis method preserves the clarity and floral character typical of a great Ethiopian coffee while developing \u003cstrong\u003emore sweetness, texture, and fruity intensity\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhy we love it\u003c\/h2\u003e\n\u003cp\u003eOthosololo combines several things we particularly look for in an Ethiopian coffee: \u003cstrong\u003every high altitude, emblematic JARC varieties, great aromatic clarity, and a well-controlled honey process\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe result is an expressive yet not overwhelming cup: floral when hot, bright with citrus, then increasingly sweet and fruity as it cools.\u003c\/p\u003e\n\u003cp\u003eA coffee that constantly evolves in the cup and definitely deserves to be savored to the last drop.\u003c\/p\u003e\n\u003ch3\u003eCoffee Information\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCountry:\u003c\/strong\u003e Ethiopia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Greitu Korsa, Guji, Oromia\u003cbr\u003e\u003cstrong\u003eStation:\u003c\/strong\u003e Osolo Station\u003cbr\u003e\u003cstrong\u003eProducer \/ Exporter:\u003c\/strong\u003e Daye Bensa\u003cbr\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e Approximately 150–200 smallholder farmers\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,240–2,280 m\u003cbr\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e JARC 74158, 74112 \u0026amp; 74110\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003cbr\u003e\u003cstrong\u003eDrying:\u003c\/strong\u003e 12–13 days on raised African beds\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e December 2025\u003c\/p\u003e","brand":"94Celcius","offers":[{"title":"300g","offer_id":46465187676239,"sku":null,"price":30.45,"currency_code":"CAD","in_stock":true},{"title":"2 lb","offer_id":46465187709007,"sku":null,"price":82.45,"currency_code":"CAD","in_stock":true},{"title":"2253g","offer_id":46465187741775,"sku":null,"price":185.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2225\/5825\/files\/Othosololo_94celcius.jpg?v=1788660331"},{"product_id":"keramo-cafe-ethiopie-lave","title":"Keramo - Ethiopia","description":"\u003ch2\u003e\u003cspan\u003eIn the cup\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e🍑 \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ePeach\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e🌸 \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eFlowers\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e🍋 \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eLemon\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e🫖 \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eSweet tea\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKeramo offers this very particular combination to Sidama’s great washed coffees: intense floral aromatics, a precise lemon acidity, and a sweetness reminiscent of peach tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen hot, the cup is lively and delicate. As it cools, it gradually gains sweetness and reveals notes of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003estewed berries\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe body remains light and silky, giving way to a long, floral, and refreshing finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eAt the top of the Bensa Mountains\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eKeramo is produced in the highlands of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBensa, in Ethiopia’s Sidama region\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, one of the country’s most renowned coffee-growing areas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCoffee trees grow here at \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eover 2,300 meters above sea level\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, in a mountainous environment where days are temperate due to forest cover and nights are particularly cool.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis extreme altitude significantly slows down the maturation of the cherries. The beans become denser, and sugars have more time to develop, favoring the complex, floral, and bright profiles associated with the best Ethiopian coffees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAround \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1,500 small producers\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e from the surroundings bring their cherries to the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eKeramo Adara Washing Station\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eKeramo Adara Washing Station\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eIn the heart of the Bombe mountains, the Keramo Adara station centralizes the harvests from thousands of small plots cultivated under the natural canopy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProducers primarily work with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eJARC 74112\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, along with various local varieties stemming from Ethiopia’s exceptional genetic heritage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe station collaborates with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eDaye Bensa Coffee\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, one of the most recognized producers and exporters in the Ethiopian coffee scene and regularly awarded for the quality of its lots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOver the years, Keramo has become a particularly sought-after name among specialty coffee roasters for its extremely floral profiles and great clarity in the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003ePrecise washing for a crystalline cup\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAfter harvesting, ripe cherries are transported to the Keramo Adara station where they are carefully sorted and then depulped.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee then undergoes a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ewet fermentation of 36 to 72 hours\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e to remove the mucilage surrounding the beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOnce washed, the coffee is spread on \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eraised African beds for approximately 12 to 15 days\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe beans are regularly turned to ensure slow and even drying.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis washed process particularly highlights the natural characteristics of the terroir: \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003egreat clarity, precise acidity, and remarkable floral expression.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eDeeply Ethiopian varieties\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eKeramo is primarily composed of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eJARC 74112\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, along with various locally grown Ethiopian landraces.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e74112 is one of the varieties selected by the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eJimma Agricultural Research Center\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e to combine cup quality, productivity, and disease resistance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCultivated at very high altitudes in the Sidama mountains, it is particularly recognized for producing coffees with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003efloral, citrusy, and delicately fruity profiles\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eA transparent supply chain\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis lot is exported by \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eDaye Bensa Coffee\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and imported by \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eThe Coffee Quest\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor this harvest, producers received approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e134 birr per kilogram of cherries\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, in a context where prices paid to Ethiopian producers have reached historically high levels.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur purchase cost before transport was \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e6.81 USD\/lb\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis transparency is part of our commitment to better understand—and better communicate—the value flowing throughout the coffee chain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eWhy we love it\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eKeramo doesn't need an experimental process to impress.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThat's precisely what makes it so interesting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eExtreme altitude, Ethiopian varieties, precise fermentation, and exceptional terroir\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e are enough to produce a deeply complex cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt's a bright, floral, and extremely clean coffee that reminds us why Ethiopia remains an absolute benchmark in the world of specialty coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs a filter coffee, it reveals all its finesse.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs an espresso, expect something much more explosive: fruity, lively, and intensely aromatic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eCoffee Information\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCountry:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Ethiopia\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eRegion:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Bensa, Sidama\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eStation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Keramo Adara Washing Station\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProducers:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Around 1,500 small producers\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProducer \/ exporter:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Daye Bensa Coffee\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eAltitude:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 2,300+ m\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eVarieties:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Primarily JARC 74112 \u0026amp; Ethiopian landraces\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProcess:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Washed – wet fermentation\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFermentation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 36–72 hours\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eDrying:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 12–15 days on raised African beds\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eRoast:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Light\u003c\/span\u003e\u003c\/p\u003e","brand":"94Celcius","offers":[{"title":"300g","offer_id":46465229357135,"sku":null,"price":28.45,"currency_code":"CAD","in_stock":true},{"title":"2 lb","offer_id":46465229389903,"sku":null,"price":78.45,"currency_code":"CAD","in_stock":true},{"title":"2253g","offer_id":46465229422671,"sku":null,"price":179.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2225\/5825\/files\/Keramo_94celcius.jpg?v=1788660223"}],"url":"https:\/\/94cilcius.com\/en-jp\/collections\/ethiopie.oembed","provider":"94Celcius","version":"1.0","type":"link"}