Only a few hundred kilometers southwest of Addis Ababa, grows this sweet and bright coffee. The soil here is a rich and red with a high clay content, called nitosol, that is great for growing flavorful coffee.
This coffee is hand-picked by small farmers, then pulped, washed, and laid out to dry. This region has historically produced natural dried coffees, but many are turning their efforts towards specialty washed coffee - with delicious results. After drying, the washed beans are then carefully sorted to remove any defects, allowing the natural flavors of heirloom coffee varieties to carry through into the cup.
We taste: limeade, vanilla, clover honey and earl grey tea
Producer: Yidnakachew Dabesa
Altitude: 1800-2200 m
Certification: organic certified