This funky anaerobic Ethiopian coffee from the Buku Abel station is an explosion of flavours, with notes of frozen blueberry yogurt and cream soda. Grown by around 600 farmers at 2,350 MASL in the Oromia Region, the coffee cherries undergo a 72-hour anaerobic fermentation in shaded barrels, followed by drying on African beds for 7 to 10 days. The result is a vibrant, unique cup with complex fruity and creamy characteristics.
- Single Origin: Guji, Ethiopia
- Process: Anaerobic Natural
- Variety: Heirloom
- Tasting Notes: Wild Blueberries, Purple Fruits, Cream Soda
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