Look for fresh floral aromatics throughout and delicate warm spice finish at lighter roast profiles, along with syrupy sweetness, and bergamot base notes.
The insane elevations in Ethiopia allow for significantly longer fermentation times, like this coffee that is fermented for 72 hours before being washed, and then dried on raised beds for about twelve days. That prolonged fermentation time leads to aromatic complexity and delicate acidity in the cup. The coffee grown within the dense Uraga forest within the Guji zone, allows for slower maturation of the ripe cherry and layered sweetness.
Recommended Roast Level
Floral, and perfumey, with subtle lime acidity, and intense sugary sweetnes.