Filter Tasting Box – Ethiopia

Ethiopian delight!


It’s the season to be jolly! Because the Ethiopian harvest has arrived! For this special occasion we have made all tasting boxes about what this beautifull coffee has to offer! In the filter box you’ll find the washed Ayele Tulu, the natural Nensebo Organic and the very special ‘pile-up’ fermented Dimtu!
Ayele Tulu has notes of earl grey, lemon and chamomile give this bean distinct tea-like vibe that we dig, while lush notes of peach and apricot give this cup a surprising tropical twist. The Nensebo magic bean combines strawberry, blood orange, mango and pineapple notes with a creamy mouthfeel to wow your palate and trigger your sense of adventure. And last but not least we’ve added a ‘special’ to the tasting box (mind the distinctive label). A coffee with real exceptional tasting experience: Dimtu a Pile-up fermented coffee. Dimtu’s Pile up process takes care of funky kombucha notes, which are alternated with the soft notes of lavender, strawberry and melon. A balanced, fresh and vibrant cup.

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Supply chain

Ayele Tulu – Cuprima – Keen Coffee

Nensebo – Nordic Approach – Keen Coffee

Dimtu|Sakicha Station – Nordic Approach – Keen Coffee


We’re always super excited when we get new lots from Ethiopia, as it always delivers the smoothest, most flavourful and unique coffees. This lot from the Ayele Tulu washing station in the Bona Zuria district is no exception. The 600 farmers in this area own and farm between 3 and 8 hectares of land each. They handpick the coffee cherries and deliver them to the Ayele Tulu washing station by horse or donkey. Both the washing station – which, at 2,190m above sea level is one of the country’s highest altitude washing stations – and the beans are named after Mr Ayele Tulu, the founder. Ayele has been working in the coffee industry for over 2 decades and knows his stuff.

We enjoy collaborating with Nordic Approach and their sister company, Nordic Direct, because they are a hands-on bunch. Not only do they keep tabs on the entire production process and chain, they actually travel to Addis Ababa a couple of times a year to make sure that everything is up to par. They always have their ear on the ground and their nose in a cup, which makes them the perfect partner for us.

There’s nothing that we love more than messing around in our lab and experimenting with different flavours, roasting methods, etc. That’s why we love collaborating with the Sakicha washing station of the Guji region in Ethiopia: Asnake Kasa, the washing station’s proprietor, dabbles in fermentation experimentation. What he does is wrap the fresh cherries up nice and tight in a plastic sheet and let them ferment for a while. He also knows how to make the high altitude and weather conditions work together to create the perfect bean you have before you today. Enjoy!


Check for all the details the product pages of the individual coffees.


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