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Continuing our sequence of coffees selected the at the Bette Buna lab during our trip to Addis
Source: Kamavindi family-run exporter
is a prized variety for it's big fruit character
their very first lot from the village of Alo won Ethiopia’s Cup of Excellence
a family-run exporter in Embu established in 1958
Apricotini - Ethiopia, DAK Coffee | 250g Continuing our sequence of coffeesThis red honey from Konga Washing Station in Ethiopia is a team's favourite. It's vibrant character with intense apricot notes is what made it a unanimous favourite around the cupping table. These cherries undergo 24 hours of aerobic fermentation, followed by 24 hours of anaerobic fermentation. They are then depulped and dried on shaded raised beds for around 15 days. The result is definitely more towards a washed profile than a natural one. Tasting