This organic Ethiopian coffee comes from the Refisa washing station in Nensebo Woreda, West Arsi, Oromia, grown at 2070 meters above sea level. A total of 588 local farmers from the villages of Refisa, Roricho, Bulga, and Riripa contribute cherries. The coffee is made from heirloom varieties — wild-growing cultivars unique to Ethiopia. Processing involves 72-hour fermentation, 5-hour soaking, and drying on raised beds for 9–11 days. It is a floral, sweet, and elegant light roast with notes of lemonade, black tea, honey melon, peach, red grapes, pineapple, vanilla, and light cocoa.
Origin
Nensebo (Ethiopia)
Flavor Notes
Cocoa, Vanilla, Pineapple, Peach, Black Tea, Red Grape, Lemonade, Sweet Citrus, Honey Melon
