Coffee from Ethiopia runs the gamut from full-bodied, sweet, and fruity to lighter-bodied, citrusy, and floral, depending on how it's processed. This is the coffee that's delicate, floral, and tea-like, with shimmery citrus notes and a clean, light body.
Certification/Grading: Natural Roast: Med-light Tasting Profile: Milk chocolate, fruity, caramel Grower: Smallholder farmers from thee Sidama zone. Variety: Indigenous Heirloom Cultivars Region: Sidama Zone, Ethiopia Altitude: 1700-1900 M Soil Type: Nitisols Process: Full natural, sorted by hand. Dried on raised beds.