This microlot originates from the Negele Gorbitu cooperative in the Yirgacheffe region of Ethiopia, grown at altitudes between 1900 and 2200 meters. The coffee is processed using carbonic maceration, where cherries are fermented in airtight stainless steel tanks for 4-5 days to enhance aromatic complexity and fruitiness. This process results in an intense and fruity flavor profile with notes of pineapple, blueberry, and violet. The coffee is produced by smallholder farmers who hand-pick only fully ripe cherries to ensure high quality.
