Harvested from October- January and combined (from many smallholder lots) at the Chire washing station near Limu in the Guji region, this coffee is de-pulped and then dry fermented. After rinsing the last bit of mucilage, the coffee is dried on African beds for 10-15 days resulting in a clean, even coffee.
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Region: Guji Chire
|Tropical fruit aroma
||Producer: Various smallholders
Best brewing method for this coffee: