Regular price ¥2,600
Unit price per
Flavor Notes
Red cherry ,Yellow peach, Berry, Floral, Delaware,
Silky Round, Sweet aftertaste
Beans
- Farm: Wene Mariwo
- Producers: Age
- Region: Sidama,Ethiopia
- Altitude: 2,330–2,380 m
- Variety: 74110
- Processing: Natural
Roast Level
Light roast
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＜Single Farm Wene Mariwo Plot (MR)＞
The Wene Farm is a single-estate coffee farm located in the Sidama region of Ethiopia, managed by a young and passionate producer named Age. The name “Wene” comes from a specific monkey discovered on this land, symbolizing the deep connection between the farm and its natural environment.
One of the most distinctive features of Wene Farm is its rare black soil, an unusual soil type in Ethiopia. Rich in minerals and highly active in microbial life, this soil is believed to contribute to the coffee’s dense texture and structural strength. Compared to many Ethiopian coffees, Wene’s coffees stand out for their greater body and syrupy mouthfeel.
At Wene Farm, coffee is planted by variety in clearly defined plots, allowing for a precise observation of varietal characteristics:
- Shetame Plot: 74158
- K Plot: 74158
- Mariwo Plot (MR): 74110
The coffee introduced here comes from the Mariwo Plot (MR), which is planted exclusively with variety 74110.
All plots share the same processing method: Natural Process. After harvest, cherries are floated to remove under-ripe fruit, then spread in a single layer on African beds. They are turned twice daily and dried slowly over 4–5 weeks. As drying progresses, cherries are gradually layered to ensure even moisture reduction, resulting in a clean and consistent cup profile.
Tri-Up Company and Age are developing Wene Farm as a long-term initiative known as the “Soil Project.” Currently, the focus is on understanding flavor differences between varieties. In the future, the project aims to adapt processing methods to specific varietals and adjust soil nutrition based on quality outcomes. Rather than treating this coffee as a one-off lot, the Soil Project is a continuous exploration of the relationship between farm, soil, variety, and processing—which is one of the most compelling aspects of this coffee.
Although Wene is still a young farm, its rare black soil, Age’s dedication, and Tri-Up’s ongoing support give it strong potential to become one of Ethiopia’s representative farms. This coffee offers a glimpse into a farm still in its formative stage, making it especially exciting to experience now.
The green beans are small but exceptionally clean, with relatively low moisture content. We adjusted the roast by slightly reducing heat and relying on stored thermal energy, allowing for a slow and careful development. With small Ethiopian beans, first crack can be difficult to detect, so we closely monitored aromatic changes to determine the precise end point of the roast. Even immediately after roasting, cupping revealed an intense wave of stone fruit sweetness, clearly showcasing Wene’s high potential.
When hot, the cup presents sweet-tart notes of red cherry and raspberry. As it cools, the profile shifts toward richer, sweeter fruit impressions such as Delaware grape and yellow peach. The cooled cup even evokes nuances reminiscent of our Ethiopia “TOMODACHI.”
Despite being a light roast, the coffee maintains a silky, moist, and syrupy mouthfeel, which was both surprising and deeply appealing to us.