Naturally-processed organic coffee from the Guji region of Ethiopia, grown at over 7,000 ft. under a forest canopy. In the natural process, coffee cherries are dried with their fruit pulp and skin intact, allowing the inner seed -- the future coffee bean -- to soak in sweet fruit juices. The bean is then milled to reveal a complex flavor of balanced acidity and heightened sweetness. It's a delicate art that requires painstaking handling, but the resulting cup is well worth the effort. As the birthplace of coffee, Ethiopia invented this method of processing and has perfected the tradition over thousands of years.
The beans are rated 91+ out of 100 by expert tasters.
Tasting notes: Ripe plum and chocolate. Makes a delicious pour over and can used with an espresso machine.