The Coffee
This naturally processed Ethiopian coffee exhibits everything we love in this style of coffee with bright & juicy notes of strawberry and blueberries, which are complimented perfectly by a subtle vanilla essence and buttery body.
The Farm
Located in the famous Jimma growing region of Ethiopia, this coffee has been grown by Mustefa Abakeno on his 18 hectares of land, located at 2,040 M.A.S.L and is planted with coffee varieties from the Jimma research centre.
The Process
This coffee has been naturally processed.
Due to a lack of water in the area and limited space to ferment the coffee, Mustafa ferments the pulped coffee for a short period (8 hours) before he moves it to his drying beds (for 13-17 days), and the result is something like a light honey.
LocationYirgacheffe, Ethiopia |
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Altitude2000 - 2100 M.A.S.L |
PREPARATIONNatural |
VARIETYMixed Heirloom |
OWNERTariku |