This coffee is from Ethiopia's Guji region, grown at elevations between 1900-2200 meters above sea level. The coffee is processed using the honey method, where harvested cherries are fermented in-cherry for two days before being pulped, then dried on raised beds to optimal humidity. It features tasting notes of fresh pear, lime, and jasmine. This is a Grade 1 Ethiopian coffee.
Founded in 2013 in Franklin, this specialty coffee roastery focuses on genuine connection and community, serving light to medium roasts with emphasis on sourcing Southern ingredients and providing exceptional quality coffee experiences.
