our coffees

solona

unwashed, light roast

unwashed (natural process) Solona is the most elegant, delicate natural process coffee we've ever tasted.
Heleanna Georgalis is the owner of MOPLACO coffee in Ethiopia. Heleanna works very hard to continually excell... in everything :)
We think this and the Gerse Red Honey are Heleanna's best 2 coffees this year; we are thrilled to offer the Solona as an exceptionally sweet and elegant light roast.

Yirgacheffe gerse

red honey process

Red Honey Process: the cherry is passed through the depulper and all the skins are collected and smeared over the coffee beans. This whole mess is left to dry for several weeks
Heleanna Georgalis is the owner of MOPLACO coffee, Ethiopia's oldest specialty coffee exporting company and owner of several coffee production sites, as well as a top dry mill in Addis Ababa
Heleanna's Red Honey Process is based on "skin contact" or "skin maceration" used in winemaking. Since the cherry is broken apart and the beans in direct contact with skin during drying, there is a pronounced fruitiness. This coffee has something like a blueberry cake finish

40 herz

washed espresso from sidamo

One of Daye Bensa's highest sites in Sidamo is Hamacho, where this coffee comes from. The roast is a lovely medium/light espresso. Black tea, caramel, and a yellow plum finish.
The Dukamo family own Daye Bensa, Sidamo’s most prestigious coffee producers. Daye Bensa owns more processing sites throughout Sidamo (and have built more schools!) than we can count. Daye Bensa are like the royal family in and around Bensa, and they produce a LOT of coffee each year. They have the capacity, however, to do it exceptionally well.
40 herz is a bass frequency, which is so low, you "feel" it as much as you hear it. We love bass guitar and we love espresso with character. Our 40hz always comes from a washed coffee in Sidamo.

#coffeecollab

St. Romain Coffee teamed up with Christian Knott of Domaine Dandelion, Daye Bensa and Moplaco to see what happens when you mix winemaking with coffee

a portion of all sales go to support our friend Edilnesh

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featured in

Roadside terroir

The whole idea of “terroir expression” is what brought me to Burgundy in the first place, over 20 years ago. It’s a complex idea linking a specific place with a particular taste, or flavour experience.

Burgundy is known for its chardonnays and pinot noirs which reveal different things from village to village and even vineyard to vineyard. Ethiopia, on the other hand, produces some of the finest arabica coffee in the world, and from one village to the next, we can also discover unique expressions of terroir, again by discussing what we taste and smell.

Thank you to Brenna Quigley and the Roadside Terroir Team for this inclusion in a wonderful podcast series.