ROAST LEVEL: Medium

FLAVOR NOTES: Dried Berries, Baker's Chocolate, Floral, Full Bodied

PROCESSING METHOD: Natural

GROWING ALTITUDE: 1800 - 1950 M.A.S.L.

This coffee comes to us from the Guji zone of Ethiopia in the Danbi Uddo Kebele region. Ethiopia is considered the birthplace of Arabica coffee, and in more recent years it has become known for its particularly disease-resistant coffee plant varietals. This area has 850 coffee grows who each hold about 2 to 3 hectares of farming land. This particular coffee is brought to the Gigesa washing station where it goes through the drying process for approximately 15 to 18 days. This coffee has some wonderful flavor notes, and we hope you enjoy it as much as we do!