
60% Ketiara 🇮🇩 · 40% washed Ethiopia 🇪🇹
Two worlds, one cup
EJA brings together beans from two places that could hardly be more different — the green volcanic hills of Sumatra and the high plateaus of Ethiopia — and lets them meet halfway, in a roastery near Vienna.
IKetiara, in the Gayo highlands
Sixty percent of EJA is Ketiara coffee from the Gayo highlands of Aceh, on the Indonesian island of Sumatra. Coffee grows there at 1,200–1,600 metres around Lake Laut Tawar, on small family plots in the shade of other trees, and is gathered by a cooperative of local farmers. Sumatra brings the body: round and soft, with the dark chocolate and nut notes of its volcanic soil.
IIWashed Ethiopia
The other forty percent is washed Ethiopian arabica, the floral, lightly fruity part of the cup. Washing gives clean, clear flavour; Ethiopian altitude gives the perfume. Together they make a blend where nothing shouts.
IIIRoasted in Austria
The map on the bag is not decoration. EJA is roasted slowly, in small batches, in our drum roaster in Neusiedl am See, by hand and by feel. The art is the balance: every note audible, none drowning out the others. The roast date is printed on every bag.