Tasting: Medium bodied, clean and complex with a syrupy mouthfeel. Honey, apricot and cocoa. Floral notes. Long sweet fruity finish.
Origin: Selected from a group of small growers from the village of Buku Abe at an altitude of 1950 – 2000 meters above sea level. Processed at the AZTAD milling station. The coffee is sun dried in the cherry on raised beds for 4 – 6 weeks and turned every couple of hours to inhibit mould and over-fermentation.