Strong and bitter, round and creamy, roasted taste.
Medium and acidic, strawberry taste.
This microlot from the Ethiopian district of Kochere is cultivated at an altitude of 2100 to 2300 meters. The natural drying process confers the coffee its exceptional and incomparable notes of red fruit. This drying process consists of sun-drying the coffee beans in the coffee cherries up to 3 weeks. The still relatively rare technique also increases the sweetness and body of the coffee. All of that makes for a sublime cup of coffee with a long-lasting aftertaste of blackcurrant, blueberry and strawberry.
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