For the second year, we’re proud to bring you the exceptional work of Biya Faris, a standout producer from the Bashasha Kebele in Jimma, Ethiopia. Historically, it was rare to find single-producer lots in Ethiopia, as smallholders often pooled their crops through cooperatives or sold via the exchange, with little traceability. Thanks to evolving practices, we now have the opportunity to highlight Biya’s coffee as a reflection of Ethiopia’s most innovative and skilled producers. Biya’s farm spans 10.5 hectares, sitting at an impressive altitude of 2,000-2,200 masl, where the coffee cherries develop rich, complex flavours. A member of the Tokuma Group—a cooperative long partnered with our friends at Osito—Biya has earned a reputation for his meticulous natural processing, drying his coffees on raised beds for 18-21 days to achieve a clean and distinctive cup. This year’s lot is a true testament to the harmony of heritage and innovation in Ethiopian coffee. Biya’s farm cultivates JARC 74110 and 74140 varieties, selections from the Jimma Agricultural Research Center, bred for their resistance to disease and extraordinary flavour. The result? A vibrant, full-bodied coffee that speaks to the unique terroir of the Jimma region. This year’s harvest delivers a complex and layered experience. Lush, juicy mango is paired with bittersweet Campari, while rich fig adds depth to the finish. The result is a beautifully balanced cup that showcases the unique terroir of Bashasha Kebele and the meticulous care behind Biya’s processing. We’re grateful to Osito for our connection with Biya and the producers of the Tokuma Group. Their dedication to fostering long-term relationships in Ethiopia allows us to bring this incredible coffee directly to you.