FUNK Coffee - Where It's At

Some things don't need reinventing. Where It's At is proof. This fresh-crop Yirgacheffe comes from Aricha, sitting right in the heart of a region so central to coffee's story that wild Arabica still grows here alongside the farms. Gedeo smallholders intercrop with native false banana trees for shade and fertiliser, a practice as old as the crop itself. The cherries are fermented, then dried under parabolic covers for 12 to 15 days, with the washed process stripping everything back to let the terroir speak with total clarity.

The results? Lemon curd, eucalyptus, and tangerine. A bright, clean, and classically stunning combination.