StepFramily - A Spring Onyx Origin


StepFramily is inspired by our popular holiday coffee, Framily. We loved it, and so did you! So much so, we decided to make a similar coffee for Spring. We took our Ethiopia Gora Kone roasted it with a different profile, one that is roasted to bring out its sweetness. Because we are not a traditional company and we can’t create a traditional coffee name, thus StepFramily. A traditional coffee roasted non-traditionally by a non-traditional company in a more traditional way. We love this coffee, and you and yours will love it as well.


Region: Sidama

Washing Station: Gora Kone

Producer: Small-hold Farmers

Process: Washed & Raised-bed Dried

Elevation: 2000 meters

Variety: Heirloom

Cup: Fresh Berries, Early Grey, Sweet Cream, Dark Chocolate


The Gora Kone washing station situated in the Arsi region, next to the Nensebo river and the village of Werka; the station provides an income for 700 to 800 coffee smallholders. On the premise of these family farms, 3 hectares per farm on average, you find wanza and acacia trees that shade their coffee trees. Cherries are handpicked between November and January and delivered to Gora Kona washing station.

The water from the Gerenbicho river, an affluent of the Nensebo river is used for the washing process and changed fresh every twelve hours. They have an extended fermentation time, some of their washed lots can extend up to 42-46 hours. Coffee is raised-bed dried on a steep hillside where the wind is prevalent.



The washed process begins with coffee cherries delivered to the washing station, both from the primary market or from farmers bringing their coffee directly to the mill. The cherries are inspected, and an initial quick round of hand sorting separates the defective coffees before placing them into the hopper. They are then funneled to the disc pulper, which removes the fruit from the seeds (beans). After that phase is done, the coffee is fermented under water for approximately 42-46 hours, with the water drained and refreshed once in that cycle. Then, the parchment is emptied into the washing channels, where it is agitated with rakes. During this step, the water is refreshed twice. Once the washing is complete, the coffee undergoes the traditional “double wash,” where it rests in the soaking tank for another 12 hours, before being taken to the raised drying tables for sun drying.

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