A classic Ethiopian bean with the fruit-forward notes. At a darker roast we have some cocoa bittering in the finish. This lot comes from a private coffee processing site in Refisa village in Nensebo, grown at ~2000 meters ASL. Here around 600 farms roughly two hectares or less in size contribute to the mill. From harvesting to processing, small batches tend to produce in a superior coffee because of the attention to picking only the ripest beans and sorting by hand.
