Producer: Small farm producers in the Aleta Wendo region
Altitude: 1,600 to 2,200 MASL
Roast: Medium Light
Great For: Espresso, French Press, Aeropress & Cold brew
Like most Ethiopian Coffees, it is named after the washing station where is processed. Small farmers around the district deliver their coffee cherries to the town of Aleta Wendo for processing. Our Ethiopian is a classic natural with sweet rounded fruitiness, vibrant acidity and great juicy body. We recommend it for both milk / black espresso and cold brews!
Available in 200g & 1kg bags
Note: All our coffees are freshly roasted by us in small batches. Please allow fresh beans to rest and degas for the best cup. Recommended rest:
Filter: 1 Week
Espresso: 2 Weeks
Recommended to use within 1 Month of roast.