Description

It all starts from here, from the homeland of Arabica, with the little story about Kaldi's discovery of coffee and his goats, true or not, coffee still grows spontaneously in Ethiopia. The biodiversity of species and varieties in this country is unique in the world, and the immense variety of aromas that can be found in these coffees makes them unique. This coffee, harvested from mid-October to the end of January, grows between 1400 and 2000 meters above sea level, in the Bale Forest. The drupes are harvested manually, dried on raised African beds, and then peeled. Thanks to these factors we have a cup with a medium body with delicate reminiscences of jasmine flowers which transform into sweet notes of peach and candied citron. In the aftertaste hints of honey and chamomile.

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