Grown at high elevations (1900-2100m) at the Kayon Mountain Coffee Farm in the Oromia region of southern Ethiopia. These beans are processed naturally, meaning the cherries are picked, and the fruit is allowed to ferment on the bean, giving the coffee a fruitier taste and a syrupy body.
Profile: Jammy, tangy, vibrant. Tasting Notes: Raspberry, bergamot, chocolate. Medium acidity. Certifications: green beans are organic
Roast Level: Medium-Dark (Full City+)
Brewing Recommendations: Excellent for French Press & Pour Over