This sweet coffee comes from the Yirgacheffe area in Ethiopia and Sun dried for 17 days on the Girma Awocho farm.
This little, natural lot is straight from the farm with only limited stock, therefore not available for long.
The coffee is reminiscent of strawberry, vanilla and walnut.
After several roasts we decided on a profile where we roast coffee for 9:30 minutes. The Maillard reaction starts after 4:30 minutes and significantly shapes the sweetness.