Ethiopia · Masha G1

Born in a UNESCO biosphere reserve, shaped by the patience of an Olympic champion.

In the heart of Ethiopia's Sheka region lies a territory that UNESCO has listed among its biosphere reserves. It is there, on 1,500 hectares bordered by rivers on three sides, that the Masha estate grows its coffee — amid dense forests that rank among the most biodiverse in the country, air of rare purity, and some of Ethiopia's most generous rainfall, from 1,800 to 2,200 mm.

Masha belongs to Haile Gebrselassie, former Olympic champion and world record holder. In the way the estate is run, you recognize the same rigor as on the track: a meticulous organization, arranged into divisions dedicated to coffee, spices and honey. The story of coffee here is a young and patient one: the first plantings date back to 2014, staggered over four years — each harvest yielding a coffee a little more accomplished than the last.

Everything here is done by hand. Preparing the land, thinning the shade, clearing the brush, picking, processing: human hands accompany the bean at every step. Harvested between August and October on high-quality Nitisol soils, between 1,680 and 1,875 meters above sea level, the cherries reach the wet mill the very same day, pass through the demucilager, then rest for a full night. The washed beans then dry on raised beds, in the sun — with mechanical drying taking over when the sky demands it.

You can taste this care. The nose opens with spice and red berries; the cup reveals blueberry, vanilla, jasmine and cocoa. The body is balanced, the acidity light, the whole cup scored 85.5+ by the SCA. A pure Typica variety coffee, washed process, grade 1.

Characteristics

• Origin: Ethiopia — Sheka region, Masha estate (UNESCO biosphere reserve, 1,500 ha)
• Altitude: 1,680 to 1,875 m
• Variety: Arabica — Typica
• Process: Washed, grade 1
• Harvest: August to October
• Body: balanced
• Acidity: light
• SCA score: 85.5+

Brewing tips

To reveal the floral delicacy (jasmine) and red berries of this high-altitude washed coffee, favor a gentle extraction with a filter method (V60, Chemex or French press), a medium grind and water around 92–94 °C. Its light acidity and balanced body find their fullest expression there.