Description
Grown at high altitudes in the iron-rich soils of Ethiopias Gedeo Zone, this coffee went through anaerobic natural processing, fermented for 120 hours in an oxygen-free environment then sundried for 15-18 days, bringing out an intense fruitiness.
We tasted strawberry jam, kiwi, rose, white grape, blueberry, honey, and sweet orange liqueur (Grand Marnier, anyone?), along with a punchy body and a sparkling Meyer lemon acidity.
Origin: Gedeo Zone, Ethiopia
Process: Anaerobic Natural
Varietal: Heirloom
Elevation: 1,850 2,150 MASL
Tag: Klatch CoffeeTag: Klatch Coffee
Reviews
There are no reviews yet.