This single origin natural lot, grown in the forested highlands of Guji, was decaffeinated using the chemical-free Swiss Water Process. This gentle procedure allows the cup to maintain the rich, complex flavors and delicate floral notes that Ethiopian coffee is famous for. We taste chamomile, fig jam, molasses, and graham cracker with subtle floral undertones.

This single origin natural lot, grown in the forested highlands of Guji, was decaffeinated using the chemical-free Swiss Water Process. This gentle procedure allows the cup to maintain the rich, complex flavors and delicate floral notes that Ethiopian coffee is famous for. We taste chamomile, fig jam, molasses, and graham cracker with subtle floral undertones.