This coffee is produced by Esayas Beriso in Boku, Hambela Wamena (Guji), where very high elevations above 2,300 masl support small-lot, quality-focused production. Sourced and distributed by specialty importers such as The Coffee Quest, the lot reflects close collaboration on traceable, experimental processing. Using an anaerobic natural method, cherries are fermented in oxygen-limited conditions before drying, creating a distinct microlot that showcases a modern approach to Ethiopian coffee.
Expect a juicy cup with notes of blueberries, purple grapes, and plum jam.
Tasting Notes: Blueberry | Purple grapes | Plum jam