Ethiopia Kaffa Forest, Indigenous, washed, Speciality Roast

This wild coffee has been harvested for centuries in the rich, dense forests of Ethiopia's Kaffa region, now a UNESCO World Heritage Site. A small group of growers pick mature coffee cherries once a year, between September and January. The cherries are then soaked in vats of water for 12 to 36 hours, before being pulped to retain only the green beans. Finally, the green beans are placed in thin layers on sunlit tables to dry. The entire drying process takes around 2 weeks.

Cup notes: This exceptional coffee has an interesting aromatic complexity, rich body, good acidity and floral and fruity notes.

Region: Kaffa
Altitude: 1700 - 2000 meters above sea level
Cultivar: Typica
Process: Washed
Certification(s): Rainforest Alliance