Region Area: Djimmah, Limmu Woreda Ethiopia
Variety: Heirloom varieties
Farmer: Feysel Abamecha
Picking method: Hand picked
Drying technique: African raised beds
Process: Washed
Drying period: 7-9 days
Altitude: 2000 MASL
Average rainfall: 1700-2000mm
Cup Profile: Stone fruits, milk-choc & balanced.
Farm Details:
Feysel Abamecha operates in the Oromia region of Ethiopia, specifically in the Djimmah zone, Limmu woreda, and Limmu Seka sub-district
(Kebele).The region experiences a distinct rainy season from March to October, which is essential for coffee growth and development. Harvesting takes place between October and
December, with temperatures averaging between 13 and 25 degrees Celsius per annum. The site benefits from an average rainfall of 2000mm, nourishing the coffee
plants in the fertile reddish-brown soil, resulting in an exceptionally delicious harvest.
MT KILIMANJARO
1800 – 2200 MASL
ORGANIC
Process washed & sundried on raised beds Coffee Notes
notes of dark chocolate cherry some floral on lighter roasts sweet complex cup
the Marangu Co-op is located on Mt kilimanjaro
the milling is completed at the Rafiki Mill
where the coffee is hulled sorted polished and hand sorted & packed into grain pro food safe bags fair prices are paid this coffee is sustainable
Varietal Heirloom
Cup Profile
Farm Information
Konga Sede washing station
Region Yirgacheffe, Oromia
Producer Collection of farms
Process Fully Washed – Grade 2
Altitude 1800-2200 masl
Cupping Notes
Well-balanced sweet with blueberry, marmalade cocoa tones
a well balanced coffee can be roasted in many different ways and makes a beautifully intense espresso or long black
& cuts through milk beautifully also excellent as a cold brew or filter coffee
