Tasting Profile: Milk chocolate, fruity, caramel
Grower: Smallholder farmers from thee Sidama zone.
Variety: Indigenous Heirloom Cultivars
Region: Sidama Zone, Ethiopia
Altitude: 1700-1900 M
Soil Type: Nitisols
Process: Full natural, sorted by hand. Dried on raised beds.
This is a well-balanced natural process Ethiopian coffee.
Roasted Medium (City).
This coffee makes a very bright cup with fruity hints of blueberry and a nice sweetness that you expect from Ethiopian coffee.
We suggest ordering whole bean and grinding just before use.