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Grown in the Nensebo Woreda, this hilly, mountainous terrain is home to a collection of smallholder farms totaling 5,000 hectares of coffee in a relatively new growing region. The average farm size is approximately two hectares and is home to producers who cultivate a range of heirloom coffees, including several wild varietals that originate from the Woreda’s neighboring forests.
At approximately 2,065 MASL, this coffee benefits from nutrient rich soil, resulting in a complex, vibrant cup with notes of lemon zest and passionfruit. Roasted just enough to round out the fruit acidity, we love this coffee for its clean cup and delicate floral notes, hallmarks consistent with some of our favorite washed Ethiopian coffees.