A well structured coffee: the complex acidity of bergamot merges with sweet, fruity notes. A delightful marmalade aftertaste.
FOR EXTRACTION, WE ADVISE:
Coffee 17g in; 30g out
Brew ratio 60g/L
Extraction time 2’30’’-3’30’’
In the Gedeo region in southern Ethiopia, on the plateaux about 2000 m a.s.l., coffee growing provides a livelihood to small subsistence farmers. Ethiopia, the land where coffee and its culture originated, is still one of the main producers of choice quality beans. A range of varieties are cultivated by traditional methods on family farms. Although yields are low, these ancient varieties are of superlative quality. After selective picking, the coffee is fermented in vats for from 3 to 48 hours depending on weather conditions. It is then left to dry naturally in the sun on African beds, protected during the hottest times of day and at night, with constant mixing to redistribute the cherries.
After submitting your order, you will receive an email with the payment link.
Your order will then be confirmed and your coffee will be dispatched within a short time