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.
ABOUT The Roaster
We roast our carefully sourced beans very gently, deliver it to you with the right freshness and support you with all informations you need to brew this nice coffee perfectly.