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Sacred Mill Specialty Coffee



Regular price 79,00 zl
Regular price Sale price 79,00 zl
Sale Sold out
Tax included.

Cup profile

Tropical notes of pineapple and ripe mango, strawberry jam, red plum, heavy body with a floral aftertaste


This lot has been sourced from a group of smallholder farmers in the Sidama region of Southern Ethiopia. With the changes to export laws in Ethiopia, small producers are now able to market their coffee directly, but this is still very challenging and few have access to capital to make this happen. This group of farmers in Sidama all have between 3 and 12 hectares and all have their own export licenses, however this year they have assigned Buriso Amaje as their group leader and he has coordinated the milling and export of the coffee, alongside the Falcon team in Addis. Since these producers only have small areas allocated to coffee growing, their main limitation is cash flow, so Falcon pre-financed the coffee in order to ensure they weren’t forced to sell their locally for cash at lower prices. This group have amazing potential and this year we are seeing evidence of that, but with the help of Falcon’s agronomist in Ethiopia, we plan to train them further on farm management and picking, processing and drying.

Basha and his wife and two children own 3 hectares of coffee in the Bombe village in Bensa, Sidama. Basha grows the 74160 variety, which he procured through the Jimma Agricultural Research Centre. This variety was selected from wild plants in the Metu-Bishari forest in the Illuababora zone in Western Ethiopia. 74160 is widely distributed varieties across Ethiopia and was selected for its resistance to CBD and high yield. This variety is known to have very pronounced citrus and floral notes.

Basha’s coffee grows under the shade of native trees in a forest and he picks and processes all of his coffee himself, with the help of his family. Once picked, the cherries are placed on raised beds at his family home to dry for around one month, depending on the weather.


For Coffee lovers at home, we recommend the following recipe on

20g coffee to 300g of water.

0:00 - 00:45 - 50g Pre-Infusion 

00:45 - 1:15 - 60% (180g)

1:15 - 1:45 - 100% (300g)

Try to hit the TBT (Total Brew Time) between 3:00 - Adjust only grind size and water temperature.


For coffee lovers at home, we recommend water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience

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