Äthiopien Sidama Alo Kaffee 74158 Mosto Anaerob Natur
$16.00
We recommend letting the coffee rested for at least 10 days before brewing, though our roastery considers the ideal resting period to be 3 weeks or more.
We hope you enjoy experiencing how the coffee's flavor evolves throughout the process.
Roaster's TMI
Producer : Anibal Sanchez Burbano
Region : La Argentina, Huila
Farm : La Siria
Altitude : 1,900 ~ 2,000masl
Varietal : Geisha (Panamanian)
Processing : Washed
Roasting Point(Ground Agtron) : Light (TBA)
Mass Loss : 11%
Notes : Bergamot, Jasmine, White Peach, White Grape, Lavender