It's hard to beat a high quality offering from the birthplace of coffee, and that's exactly what we have here.
Around 1200 smallholder farms from the Birbes Kela, Koke, Konga, Wedessa, and Tisho kebeles bring their coffee to the Koke and Birbes Kela washing stations, where the cherries are fermented in-cherry for about two days before being pulped and then dried on raised beds resulting in a delicious honey-processed cup.
We get notes of strawberry and caramel complemented by a hint of honeysuckle - making for the perfect springtime cup. It's delicious hot, as an iced pour-over, or even as a cold brew. You can't go wrong!
