Details
This funky anaerobic Ethiopian coffee from the Boku Abel station is an explosion of flavours, with notes of frozen blueberry yogurt and cream soda. Grown by around 600 farmers at 2,350 MASL in the Oromia Region, the coffee cherries undergo a 72-hour anaerobic fermentation in shaded barrels, followed by drying on African beds for 7 to 10 days. The result is a vibrant, unique cup with complex fruity and creamy characteristics
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Variety
Wolisho/Dega
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Processing
Anaerobic Natural
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Altitude
2000masl
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Region
Guji
Dak Coffee Roasters
Bringing outstanding flavors to your cup. Here to make your coffee time memorable.
Amsterdam
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