This coffee comes from the Anasora District in the South Guji zone of Ethiopia. Farmers carefully select cherries to undergo 10 hours of aerobic fermentation, before sun-drying for 3-4 weeks. This process allows the fruit to fully impart flavor into the coffee bean, creating a sweet and dynamic final roast. Look for flavors of jasmine, bergamot, green apple, and stone fruit. Process: Natural Elevation: 2200-2300 MASL Varietal: Heirloom Roast: Light
Whole Bean, French Press/Cold Brew, Drip/Pour Over, Espresso