FAMILY:
Rubiaceae

GENRE:
Coffea

SPECIES:
Arabica

VARIETY:
Typical

ORIGIN:
Africa, central-southern area of the country, on the border with Kenya. Region of Southern Nations, Nationalities and Peoples. Gedeo administrative department. The coffee is said to have been discovered by the monks right here in the city of Kaffa. In this area coffee is also born spontaneously.

ALTITUDE:
1.800-2.000 m. above sea level

SIEVE:
Not determined. No importance is given to the size of the grain: it appears to be small. It is classified in degrees to indicate the amount of defects per 300 g. Size 1 = 0-3 faults.

HARVEST PERIOD:
October – January

PREPARATION:
By wet way with fermentation. You get a “washed” coffee. Subsequently it is exposed to the sun for drying.

DESCRIPTION:
Finely textured hazelnut cream with dark brown dots. Intense and decisive aroma. Medium-high, not annoying acidity. It has floral notes. The tactile sensations and the aftertaste of spices and liquorice are certainly satisfying and aromatic herbs. It all ends with a wild scent.