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a family-run exporter in Embu established in 1958
Continuing our sequence of coffees selected the at the Bette Buna lab during our trip to Addis
Region Campos Altos Producer Fazenda Dbarbosa Process Natural Variety Red Catuaí Notes Sweet and creamy cup only a little acidity
Currently the factory does not engage in waste water treatment
The project focuses on purifying SL28 and SL34 varieties while separating Batian and Ruiru 11
Apricotini - Ethiopia, DAK Coffee | 250g a family-run exporter in EmbuThis 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