Solomo 250 grams - Sweil

From Ethiopia, from the land of dark coffee. This harvest comes from the Oromia region, where the cultivation of coffee is believed to have started, at an altitude ranging between 2122 - 2095 meters above sea level. It constitutes about 65 percent of the total arable land suitable for coffee growth in Ethiopia. Oromia is characterized by its rich native flora and its tropical climate, making it one of the most ideal environments for coffee growth. This harvest was processed using anaerobic drying, where coffee cherries are placed in a sealed container with oxygen removed. After about 18-24 hours, the anaerobic process begins through the buildup of carbon dioxide pressure in the container. The coffee cherries are left for 4-5 days, during which the pressure pushes the molasses flavors into the coffee beans. The coffee is then dried for 15-18 days on elevated drying beds. Hints: jasmine, peach, berries. Processing: anaerobic dried. Altitude: 2122 meters above sea level.