This Ethiopian coffee is from the Guji region at 1900-2050 meters altitude, produced by micro farmers at the Kercha processing station. It features heirloom varieties and undergoes a natural processing method with yeast fermentation. The fermentation takes place in sealed stainless steel tanks without oxygen access for 4-5 days, using winemaking-inspired techniques. After fermentation, the cherries are dried on raised African beds for 15-18 days. The coffee has a cupping score of 88.00 and exhibits flavor notes of blueberry jam, spicy orange, creamy banana, and natural wine with a structured finish.
Concept Coffee Roasters is one of Slovakia's most respected names in specialty coffee, based in Piešťany. Co owner Peter Dvorsky oversees green coffee selection and roasting, driving an uncompromising pursuit of quality. The roastery is known for sourcing exceptional, high scoring micro lots, often from famous producers and competition winners. Roasting is precise and scientific, aimed at unlocking the full potential of each coffee to produce clean, complex, and vibrant cups.
