Espresso roast

Bergamot, Cranberry, Black Tea

Ethiopia - Jimma
Heirloom Variety, Washed

Suitable for Espresso, Plunger and Stovetop brewing methods

This particular coffee was produced by female coffee farmers in the area around Agaro town in the Jimma Zone. It was processed at ‘Telila’ Washing station in Agaro owned by American-Ethiopian Mike Mamo of Addis Exporters. The nearby river provides water for the coffee processing: the coffee is soaked in soaking tanks for 24 hours before being washed with clean water and dried on traditional raised bamboo drying beds in the full sun for around 15 days. Mike’s crew covers the drying parchment during mid day if the temperatures become too intense.