Sidamo, Ethiopia

 

Abiyot Boru’s washing station is in the Odo Shakiso woreda, where heirloom varietal coffee trees are cultivated at around 2000 metres above sea level, in the Guji zone of the Oromia region. Harvested December through to January, this fully washed arabica is fermented between 36 and 48 hours and then sundried. When cupped, it reveals notes of grapefruit, pineapple and pear.

 

 

 

 

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