Espresso Solona

Solona is roasted to suit all espresso preparation methods. We recommend it for preparation with the espresso machine, the stovetop pot or the AeroPress. As it is not very dark roasted, it also works well as a filter coffee variant in the French press. Due to its wonderful fruity note, it is also very suitable as an iced espresso or cold brew.

Solona is a village in the West Arsi Zone, which is located in Sidamo, in the south of Ethiopia. The region has been famous for excellent Ethiopian coffees for decades. Solona produced fantastic coffees, especially in the last harvest, and particularly impressed us with the coffee selection after the harvest in Ethiopia.

The farm is a partner farm of our friend Heleanna and her team Moplaco. The team at the Solona Washing Station attaches great importance to careful processing of the cherries. The washing station is located at 2,200 meters above sea level and the cherries here ripen late during the harvest season. As a result, the cherries are very sweet and offer optimal conditions for exceptional coffees.

After picking, the ripe coffee cherries are separated from unripe cherries by floating them in a water bath and then dried whole on raised drying beds in the sun for around three weeks. During this time, they are regularly turned by hand to ensure even drying and defective cherries are sorted out. The „naturally processed“ coffees are particularly appealing due to their fruity and complex taste.

Ethiopia: Solona natural

• Origin: Solona Washing Station, Sidamo Zone, Ethiopia
• Geo coordinates: 06°35’35 „N 38°52’42 „E
• Altitude: 2,200 m
• Coffee farmers: Heleanna and Team Moplaco
• Processing: Natural
• Varieties: Ethiopian local landraces, Arabica