Producer & Region 

This coffee is produced by several smallholder farmers from the Guji region, each about 1 hectare in size and totaling 1300 hectares. The region’s reddish-brown soil is highly fertile and rich in nutrients. Combined with the high altitude of the farms, this contributes to the unique aromatic profile of this coffee.

Processing 

After very selective cherry picking, the coffee is further processed at the Benti Nenka washing station. The cherries are fermented in an anaerobic environment, pressurized and without oxygen, under controlled temperature for about 7 to 10 days.

Then the cherries are dried in the shade with good care for a good and even drying process.

Flavour 

The combination of the outstanding terroir and the flavour intensification due to the processing makes this coffee super complex. You can expect the taste of the Ethiopian terroir with a sweet and fruity kick, generated by its processing.