Koseret has complex and exciting flavours. It has delicious aromas of basil and tomato vines. The taste is mildly sweet and herbaceous, with a light lemon finish.
Cold infusion brings out a more pronounced tomato vine note and sweetness.
Both hot and cold, it makes an extremely refreshing drink.
Koseret is traditionally taken as tea to fight off flu and is a staple of Ethiopian cuisine, especially in celebratory meals.
Lippia adoensis, its botanical name, honours Augustin Lippi, a French-Italian botanist who died on a journey to visit the Ethiopian emperor in 1703. It's part of the Verbena family (in French it's called Verveine d’Afrique, literally African Verbena) and shares a similar leaf shape and citrus background.
Andinet Spice Cooperative
The Koseret is grown and tended to by the women of the Andinet Spice Cooperative. Andinet means “unity” in Amharic and together these women have built a cooperative. They work small plots of land near their homes in the Biosphere Reserve.
Afromontane Cloud Forests
The Koseret is grown in the Kafa Biosphere Reserve, located in the stunning Afromontane cloud forests in southwest Ethiopia. Historically, this region was home to the Kingdom of Kaffa and is renowned as the birthplace of coffee.
The Biosphere Reserve was created to protect the biological diversity and cultural heritage of the people.