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  • Spring Forward / Ethiopia
  • Spring Forward / Ethiopia

Spring Forward / Ethiopia

Regular price $27.00
Unit price per

Light on its feet and full of promise, Spring Forward unfolds with the soft sweetness of nougat, lifted by the fragrant sparkle of bergamot. Dried apricot adds a gentle, sun-kissed depth, tying it all together in a cup that feels like the first warm breeze after winter. An Ethiopian coffee that leans into brightness and bloom.
  • Smells Like:
    Soft floral notes, honeyed almond, and a bright whisper of orange zest.
  • Tastes Like:
    Creamy nougat sweetness meets the citrus lift of bergamot, finishing with the gentle chew of dried apricot.
  • Sweetness
    5 out of 5
  • Body
    4 out of 5
  • Acidity
    4 out of 5
Light Roast 49%
Dark Roast 51%
Size
Grind
Coffee Information

Varietal: JARC 74158

Process: Washed

Producer: Smallholders in Shantawene village, Buncho Washing Station

Geography: Sidama, Ethiopia 2260-2360 MASL

About The Farm
  • A story of local entrepreneurship, this fragrant and sweet coffee comes from a producer group founded in 1996 by natives of the Bensa district. Today, Daye Bensa is a leading force in Sidama coffee, operating two estates and more than 15 washing stations across eastern Sidama. The high elevations of Bensa District and neighboring Arbegona help unlock the expressive potential of the region’s heirloom varieties.
  • This lot is sourced from 940 smallholders in Shantawene village at around 2,500 meters above sea level. Farmers grow coffee on small, diversified plots alongside crops like sugarcane and ensete, used to make kocho. Cherries are floated, hand-sorted, depulped, and slowly fermented for 36–48 hours in cool conditions before drying for 12–15 days. After conditioning, the parchment is transported to Addis Ababa for final milling and export preparation.

AEROPRESS

Coffee: 16g
Grind: Medium
Water: 250g, 90°C
Time: 1:45

POUR OVER

Coffee: 25g
Grind: Medium
Water: 350g, 93°C
Time: 2:30

ESPRESSO

Coffee: 20g
Output: 42g
Time: 28-30s

AEROPRESS

Coffee: 16g
Grind: Medium
Water: 250g, 90°C
Time: 1:45

POUR OVER

Coffee: 25g
Grind: Medium
Water: 350g, 93°C
Time: 2:30

ESPRESSO

Coffee: 20g
Output: 42g
Time: 28-30s

Spring Forward / Ethiopia

The name, JARC 74158, in itself tells the story: "74" refers to 1974, the year the seeds were collected, and "158" is the varietal number. The Jimma Agricultural Research Centre (JARC) approved its official release in 1979. The variety originally came from the Metu Bishari Selections — mother plants taken from the Metu Woreda (district) of the Illuababor zone.