Ethiopian Natural Kokose
Tasting Notes: Apple, Blackberry, Cherries, Florals with underlying notes of Lime Zest and Chocolate
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Country: Ethiopia
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Region: Sidama
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Processing: Natural
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Producers: Solomon Hameso Buko and small producers
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Altitude: 1950-1990 Mts
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Process: Natural
Processing involves picking ripe red cherries and presorting and then drying on a raised African bed. After checking moisture and finishing more defect sorting, they put the coffees with Jemfel (dried pods) in a warehouse.
