Description

Negeso Kasim only started growing coffee in 2017, but in a short time, thanks to passion and enormous sacrifices, he went on _to have a 17-hectare plantation. plans to build its own washing station. The characteristic of its coffee is that it is very balanced, with a fruity aroma. The coffee is stripped and fermented in tanks for 32-36 hours, washed and left to dry in the sun. in Espresso we have a light body but syrupy. In the cup an excellent balance between sweetness and acidity. Notes of jasmine, sweet lemon, mandarin and peach. Linden honey in the finish. In cupping a background of black tea and bergamot support the rich acidity of mandarin and lime. A finish of peppermint and honey.

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