Tasting Profile: Milk chocolate, fruity, caramel
Grower: Smallholder farmers from thee Sidama zone.
Variety: Indigenous Heirloom Cultivars
Region: Sidama Zone, Ethiopia
Altitude: 1700-1900 M
Soil Type: Nitisols
Process: Full natural, sorted by hand. Dried on raised beds.
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I am a big fan of Ethiopian coffee, and this is pretty good. For my personal taste it is roasted a little light... might be great for someone who prefers a lighter roast. The citrus/fruity notes (as advertised) are fairly forward. A darker roast would have gotten it another star.