This single-origin Ethiopian coffee comes from the Beloya Washing Station in the Yirgacheffe region at 1700 meters altitude. It features local heritage coffee varieties processed using experimental anaerobic fermentation for 18-24 hours, followed by drying on raised beds. The beans deliver tropical, juicy, and creamy characteristics with prominent tasting notes of milk chocolate and wild berries, designed specifically for longer espresso extractions resulting in a distinctly sweet cup.
