FAMILY:
Rubiacee

GENRE:
Coffea

SPECIES:
Arabica

VARIETY:
Typica

ORIGIN:
Africa, southern-central zone of Ethiopia, along the border with Kenya and Somalia including the upper Daua Parma basin and a large section of the Lakes region. What makes this coffee unique is that it is often grown in small parcels by many local producers and families rather than in large plantations.

ALTITUDE:
1.800 m. a.s.l.

SIEVE:
Not determined. No importance is given to the size of the grain, so much so that it is small. It is graded to indicate the amount of defects per 300 g. Gr. 1 = 0-3 defects.

HARVEST PERIOD:
October – January

PREPARATION:
Wet with fermentation. A ‘washed’ coffee is obtained. It is then exposed to the sun for drying.

DESCRIPTION:
Fine-textured hazelnut-colored cream with dark brown spots. Bold and intense aroma. Medium to low acidity, presenting floral notes. Good balance of texture with a hint of spices, licorice and aromatic herbs. Everything rounds off on a wild savory note.