This washed Ethiopian coffee comes from the Hambella washing station in the Guji zone, harvested at approximately 2,200 meters above sea level. The coffee is processed via traditional washed methods with 24–72 hours of fermentation, then dried slowly on raised beds. Tasting notes include floral elderflower, caramel sweetness, and ripe stone-fruit tones like apricot; the acidity is lively and integrated.
A specialty coffee roastery that offers a wide variety of single-origin coffees and blends, with a focus on freshness and highlighting the diverse flavors of different coffee-growing regions.
