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Producer
Origin
Varieties
Process Method
Farm
Roast Level
Medium
Highlights
“A natural-process Ethiopian coffee from Daye Bensa in the Sidama region, grown high at 1,800 to 2,000 meters where cherries ripen slowly. Only ripe cherries are picked, floated to sort, then dried whole on raised beds. The fruit sits on the bean for days, soaking sweetness in and creating berry notes without the boozy taste.”