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Rio Paranaiba, Minas Gerais, Brazil
A National Winner in this year’s Ethiopia Cup – a celebration of the best small-batch coffees the country has to offer – this washed microlot combines peach and apricot notes with a honeyed sweetness, a sherbet-lemon acidity and a tea-like body.
Picked by hand then washed at a small wet mill, it's fermented for 16-36 hours and dried on raised wooden beds for about 11 days, where it’s hand-turned once a day. It’s a very traditional processing method which takes great love and care, creating a real showcase for the classic flavours of the Sidama region.