Description

Region: Welega, Western part of Ethiopia
Altitude: 1900-2000m
Farm: Various smallholders
Variety: Heirloom
Processing: NATURAL / Sundried process
Cup Notes: Rosemary, Plum, Berry, Red wine, Cacao, Chocolate
Cupping score: 82

Roaster (Jingbo)’s comment: This batch Natural Ethiopian would most suitable for Espresso brewing method, for it has both wild berry and nutty cacao flavor, may be a bit rough for hand brew, but would be highlighted by milk and provide a creamy chocolaty mouthfeel and flavor in your Italian style beverages.