Varietal: Gibirinna, Serto
Altitude: 2000- 2100 MASL
20 farmers each with an average of 2.5 hectares of land contributed to this coffee. After harvest, they each take their yield to the Wosasa drying station. Run by ‘the King of Guji’ Ture Waji, who also trained the farmers in agronomy and post-harvest practices. Here every lot is dried separately with information such as the drying start date and moisture content readings are recorded daily.
Buttery mouthfeel with blueberry, marmalade and chocolate notes
250g box comes in fully recyclable packaging.
DRINK COFFEE DROP ACID
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