This coffee is a single-origin offering from the Suke Kuto region in Guji, Ethiopia, grown at an altitude of 1900-2100 meters. It is an Heirloom variety processed using the natural method, where cherries are dried on raised beds for 15 to 21 days. The flavor profile features notes of apricot, lychee, vanilla, almond, and a spicy finish. This coffee is roasted as a light espresso roast and is cultivated using sustainable, shade-grown practices in a forest garden environment.
Röstlabor, meaning Roasting Lab, perfectly describes the philosophy of founders Martin and Raphael in Zurich. They approach coffee with a scientific curiosity and a passion for craftsmanship, experimenting with profiles to unlock the full potential of each bean. It is a place where precision and the love for coffee intersect.
