This coffee is a single-origin offering from the Yirgacheffe region of Ethiopia, grown at an altitude of 1750 meters. Produced by second-generation farmer Girma Sintayehu on his 6.46-hectare farm, the coffee is grown in red-brown clay soil under the shade of native trees. The cherries are hand-picked, floated, fermented, and washed using fresh water from the nearby Biloya River. The beans are dried for 6 to 8 days. This light-roasted coffee features a silky body with flavor notes of violet, lime, and molasses.
One of Sweden's pioneering specialty micro-roasters, based in Malmö since 2005, dedicated to developing coffee culture by sourcing the best beans from around the world.6 10
