On a small farm in the Durame Village, this Heirloom variety is grown at 2100 meters above sea level in fertile soil ideal for growing the highest quality coffee beans. Once the beans have completed a 36–48-hour fermentation process in a wet mill, they are laid in raised beds to dry in the sunlight. These Ethiopian beans can spend up to 21 days drying to ensure they’re ready for export.

Cupping notes: Blackberry, Blueberry, Strawberry, and Dark Chocolate.

Try before you stock up with a 1/2 pound sample!