Grown at high altitudes in the iron-rich soils of Ethiopia’s Gedeo Zone. this coffee went through anaerobic natural processing. fermented for 120 hours in an oxygen-free environment then sundried for 15-18 days. bringing out an intense fruitiness.
We tasted strawberry jam. kiwi. rose. white grape. blueberry. honey. and sweet orange liqueur (Grand Marnier. anyone?). along with a punchy body and a sparkling Meyer lemon acidity.
🌍 Origin: Gedeo Zone. Ethiopia
⚗️ Process: Anaerobic Natural
🔬 Varietal: Heirloom
⛰ Elevation: 1.850 – 2.150 MASL
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