Flavor Description: Floral notes of Magnolia with citric acidity, plum sweetness and a spicy finish.

Producers: Oromia Coffee Farmers Cooperative Union and about 700 smallholders.

Origin: Agaro, Kaffa, Ethiopia

Harvest: December 2015-January 2016

Process: The coffee is hand picked by the farmers and their families. After delivering the coffee to the mill it is de-pulped and mechanically de-mucilaged. The parchment is soaked for 24-36 hours before it is graded in washing channels into two grades and then soaked again for 12-24 hours. The coffee is then dried on African elevated drying beds for 10-15 days. Parchment is continuously sorted during drying to eliminate defects. The coffee is shipped and stored in grain pro bags.

Growing Conditions: 1950-2150 m.s.l. in volcanic soil rich in minerals and nitrogen. Coffee is grown in wild forests and semi-wild forests.
Botanical Variety: Ethiopian Heirloom. Improved varietals and native coffee of forest origin.

Flavor Description: Floral notes of Magnolia with citric acidity, plum sweetness and a spicy finish.

Producers: Oromia Coffee Farmers Cooperative Union and about 700 smallholders.

Origin: Agaro, Kaffa, Ethiopia

Harvest: December 2015-January 2016

Process: The coffee is hand picked by the farmers and their families. After delivering the coffee to the mill it is de-pulped and mechanically de-mucilaged. The parchment is soaked for 24-36 hours before it is graded in washing channels into two grades and then soaked again for 12-24 hours. The coffee is then dried on African elevated drying beds for 10-15 days. Parchment is continuously sorted during drying to eliminate defects. The coffee is shipped and stored in grain pro bags.

Growing Conditions: 1950-2150 m.s.l. in volcanic soil rich in minerals and nitrogen. Coffee is grown in wild forests and semi-wild forests.
Botanical Variety: Ethiopian Heirloom. Improved varietals and native coffee of forest origin.