Green Spring

for us. First imported four years ago, this coffee is produced through the collaborative efforts of Ture Waji and Mike Mamo, two individuals who have played essential roles in shaping our work in Ethiopia. Though the project took a back seat due to financing challenges and the duo’s demanding work with other ventures, its revival speaks to their enduring commitment to quality and community. Green Spring is located in the Sonkolle Kallato kebele of the Guji Zone—one of Ethiopia’s most dynamic coffee-producing regions. With elevations ranging from 2,200 to 2,350 meters (making this some of the highest grown coffee we buy!), and temperatures ranging from 10°C to 23°C, the microclimate supports a slow maturation of cherries, which contributes to exceptional sweetness and complexity in the cup.

The varieties grown—Gibirinna 74110 and Serto 74112—are disease-resistant selections from the Metu Bishari forest, developed by JARC in 1974. These varieties are prized not only for their resilience but also for their cup quality, and are now widely propagated across Ethiopia.

Drying at Green Spring is conducted on raised beds and typically takes 21–28 days, with careful and regular use of a moisture meter to determine when lots are fully dried. The result is a deeply expressive coffee that reflects both the place and attentive processing. "After several years on hiatus, we are thrilled to welcome the return of Green Spring—a project that holds both sentimental and strategic value"