This coffee is a single origin from Ethiopia, specifically from the Worka Chelichele washing station in the Yirgacheffe region. The farmers select only the ripest berries growing at an altitude of 1945-1970 meters. The coffee undergoes natural processing with anaerobic fermentation lasting 18-24 hours, followed by sun-drying on elevated beds for 2-3 weeks. The variety is JARC (Jimma Agricultural Research Center). The flavor profile offers notes of strawberry, raspberry, and milk chocolate.
An Örebro-based roastery born from a love of coffee, using a "slow roast" method in small batches to allow each coffee's unique flavor and character to develop.
