Proces: Natural
Region :Guji, Hambela Wamena, Buku Sayisa Village
Varietal: Ethiopian Heirloom Varieties
Producer : Single Farm
Picking Method Selectively Hand Picked
Drying Technique African Raised Beds
Drying Period 12–17 Days
Altitude 2,350 MASL high scoring coffee:
Cup Profile: Cherry, stone fruit and lingering milk chocolate
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