Äthiopien Sidama Alo Kaffee 74158 Mosto Anaerob Natur

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

< Processing >

Producer : Peterson Family

Region :  Boquete

Farm : Coronado, Canas Verdes

Altitude : 1,700masl

Varietal : Geisha

Processing : Natural(4NB)

Roasting Point(Ground Agtron) : Light (TBA)

Mass Loss : 10.2%

Notes : Jasmine, Pink Guava, Tropical Fruits, Passion Fruits, Perfume