Dried Blueberry, Maple Syrup, Dark Cocoa
Grown high above the Duromina area, where elevation slows the ripening of the fruit and deepens its flavor.
Rich, chocolate-forward with a deep, syrupy body. This roast brings out bittersweet dark chocolate and cocoa, layered with hints of dried berries and a touch of caramelized sweetness like maple syrup and warm pancakes.
Up front, there’s a gentle brightness reminiscent of berry skins, adding structure without sharpness. As it cools, notes of dried blueberry and dark fruit come through, balanced by a smooth, rounded finish with subtle woody and resin-like aromatics.
In espresso, it becomes especially indulgent—thick, syrupy chocolate coats the palate, with a light berry sweetness and a soft, smoky finish
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Origin | Kedamesa Jimma, Ethiopia
Grade | Grade 1
Process | Sun dried Natural on raised beds
Cultivar | Heirloom Varieties
Elevation | 1975 - 2200 masl
Roast | Medium
Recommended for | Pour Over, Drip Brewing, and Espresso
Recommended Rest | 2 weeks from Roasting Date