ETHIOPIA

ETHIOPIA 

Tasting Notes: Strawberry | Floral | Black Tea
Process: Natural
Varietal: Heirloom
Region: South Guji Zone, Anasora District/ Village
Altitude: 2,250 MASL

Story

This coffee comes from the Anasora District in the South Guji Zone, located in the southern highlands of Ethiopia. Grown at elevations between 2,200 and 2,300 masl, the coffee thrives in well-drained, acidic red soils and a cool climate ranging from 18–25°C.

Only ripe red cherries are selectively handpicked and delivered to the processing station, which was established to source high-elevation coffees with a distinctive cup profile. For the natural process, freshly harvested cherries undergo a period of aerobic fermentation before being spread across African raised beds to dry naturally in the sun for 3–4 weeks.

This Light-Medium Roast results in a cup that is balanced with Strawberry, Subtle Florals, and a Clean Black Tea finish. Low acidity and light on the palate, this coffee is perfect as a smooth black coffee or a balanced espresso.