Grown in western Ethiopia, in the Limu region, this coffee grows close to the forests that are the birthplace of the Arabica variety. It offers the floral notes and pleasant citric acidity that Ethiopian coffees are known for.
Classified GR2, this specialty coffee is one of the great vintages of the Ethiopian terroir. Produced by small farmers, it is cultivated according to traditional methods. No pesticides or chemical fertilizers. From cultivation to harvesting, sorting and drying, everything is done by hand.
Varieties: Heirloom, local varieties JARC (Jimma Agricultural Research Center)
Process: Washed
