This stunning coffee is the best of what Ethiopians have to offer: it's super juicy and fruity, with a floral aroma. It's harvested by hand between the trees of the forest in which it is grown, located in the lush Sheka zone, near Kaffa. The region has a rich diversity of vegetation, which provides optimal conditions for growing excellent coffee. Heleanna Georgalis from Moplaco took over the farm's operation two years ago and is giving it her all to produce high quality coffees. We can't praise the results enough. After being harvested, the coffee cherries are carefully dried on 45 raised African beds from Moplaco, where they take on a light tropical acidity. According to research performed by the Tepi institute, the coffee grown at Kawo Farm is the 74110 variety. The Kawo Kamina farm is tucked under thick blanket of vegetation at an altitude of around 2000 meters in Ethiopia's Sheka zone in the country's south west, near the town of Kawo. Founded 7 years ago, the 150 hectare farm has been run by Helena Georgalis for two years now, having taken over after spending many years in the Ethiopian coffee industry, now transitioning to becoming a producer herself. The quality of her coffees and the difficult, remote conditions of the farm show her talent and conviction.