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This Ethiopian bean is grown in the Guji region, where volcanic soil, a canopy of shade trees, and ideal temperatures create a unique coffee origin known for clarity and sweetness. These beans were grown at an altitude of 1950-2200 meters and were processed using the natural method.
We taste floral notes, such as lavender. This is a light roast.
This Ethiopian bean is grown in the Guji region, where volcanic soil, a canopy of shade trees, and ideal temperatures create a unique coffee origin known for clarity and sweetness. These beans were grown at an altitude of 1950-2200 meters and were processed using the natural method.
We taste floral notes, such as lavender. This is a light roast.