ETHIOPIAN - 2

The Ethiopian is the second coffee in our range but not in quality. Produced in the Woreda or Adola land in the Sidama region, by independent producers, the cherries come from endemic varieties called Moka Heirloom. The farms are mostly located at an altitude of 1800m. The process in a few words: the harvest is manual and selective; the coffees are left to dry on African beds for 10 to 15 days; then they are prepared for export. A new coffee, very fruity, with notes of red fruits and chocolate. Good tasting ! In grain