Origin: Ethiopia Region: Masha - Kewo Kebele Farm: Kewo Kebele Processing station: Moplaco Altitude: 2300 m Variety: arabica / Ethiopian Processing: washed Aroma and flavour: Balanced, delicate, sweet coffee with floral notes of caramel and light floral notes, good body and medium acidity. Ethiopia is the birthplace of coffee. Scientists have identified 37 varieties, of which 34 are spontaneously bred (natural pollination) and 3 are artificially bred. We often find that Ethiopian coffee is the heirloom variety, meaning 'old root'. This is a generic name rather than a definition of the variety. Like this coffee, it takes its name from the place where it has been grown for many years, with a specific flavour and cup profile typical of the area.
Heleanna Georgalis has been at the helm of MOPLACO since 2008. She cares first-hand about the quality of the coffee she exports. She carries on her father's legacy and says she is passionate about this world where she can experiment with processes and feel comfortable and in control of the results.