Ethiopia Bura Baturo AN

Highlights

“Rich mango sweetness and floral aromatics open the cup, backed by a velvety chocolate finish with high acidity for clarity. The anaerobic natural process drives 72-96 hours of oxygen-free fermentation, amplifying fruit depth while the uniroast medium profile keeps the cup clean and complex. A standout Ethiopian microlot scoring 88 Q points from Sidama's Bura Baturo station.”