Tasting Profile: Milk chocolate, fruity, caramel
Grower: Smallholder farmers from thee Sidama zone.
Variety: Indigenous Heirloom Cultivars
Region: Sidama Zone, Ethiopia
Altitude: 1700-1900 M
Soil Type: Nitisols
Process: Full natural, sorted by hand. Dried on raised beds.
A bright cup is produced by a tart acidity and fresh aroma. While the body is light, when combined, creates a zesty mouthfeel. Our Ethiopian coffee has a flavour profile that is incredibly complex, making it a memorable experience. As you open the bag, the flavorful and delicious coffee has a caramel aroma. By the time it reaches your cup, it will have fruity or wine-like undertones, bright acidity, a medium to heavy body, and a dry edge.
All of our flavored coffees start as specialty grade single origin coffee roasted in small batches to a smooth medium. Each order is then carefully flavored with high quality flavoring oils while still warm.