This Guji bean from Ethiopia is processed at the Alemayehu Tilahun washing station in the Lalesa region of Gedeo. Grown at an altitude of 2150 meters, only the ripe fruits are hand-picked in early November. The cherries are left to rest in the region for 10 days before being transported to the station. Wet fermentation lasts 72 hours, followed by a 2-hour rest in water to separate the lots. The beans are then spread in 2 cm thick layers and dried for 10 days. The coffee presents a complex profile with distinct lavender aroma and black tea notes, light and silky body on the first sip, and is distinguished by bright acidity on the finish.
Founded by Kaan Bergsen, Petra Roasting Co. is a pioneering force in Istanbul's specialty coffee scene, known for its curated lifestyle approach. They were one of the first to introduce high-quality, single-origin coffee with a focus on creating unique and memorable cafe experiences. Their roasting philosophy centers on sourcing exceptional beans and making specialty coffee accessible and engaging for a wider audience.
