Thank you for your patience, natural coffee lovers! We are happy to share this beautiful natural Ethiopian with you. It’s sweet and has a creamy-mouthfeel with rose-hip and red fruit notes.
This coffee is harvested in the Guji appellation in Ana Sorra terroir, a well-known area for the quality of its coffees. Produced under forest, it contributes to the preservation of a rich environment. Coffee growing in this area is part of an old agroforestry system.
It is selected by Barkume, an exporter based in Addis Ababa, who has been involved in the coffee trade for many years. Barkume produces this coffee on his farm in the village of Wacho Sololo and he’s working to maintain fine traceability and optimum quality for this certified organic farming coffee. Wacho Sololo’s coffee comes from the variety 74110, identified by the research center of Jimma in the 1970s. This Ana Sorra terroir coffee is naturally processed in the Tabe Burka washing station a few kilometers away and dried on the spot on African beds.
Region: Ana Sorra, Guji
Altitude: 1880 - 2200 m.a.s.l.