This coffee comes from the Ambela Washing Station in Dintu, West Guji. It serves 680 smallholder farmers, each having around 1.5 hectares of land with plant diversity.
This cuvee of Bourbon and Typica undergoes a 48-72 fermentation period, soaked for 8-16hrs after that, and then is washed again before being dried on raised beds for 9-12 days.
This is a delicate, floral coffee with notes of honeysuckle, cantaloupe, and sugar cane.
We recommend brewing on your favorite method between 205-207 degrees.
Variety: Typica, Bourbon
Altitude: 2,400 masl
Roast Level: Light