Yet. Another. Ethiopian. Knockout.
This coffee is sourced from around 670 smallholder farms in Yabito Tome in the Uraga Shakiso district. Cherries are pulped, fermented for 24-36 hours, and sun-dried on raised beds for 10-15 days on less than 2.5 hectares at altitudes of 1800-2150 MASL. This washed Ethiopian classic features starfruit and dried apricot sorbet flavours, topped with maple syrup.
There are no reviews yet.