This coffee from the Suke Washing Station in the Guji region comes from a group of smallholders in the area who grow their coffees above 2,000 meters. The cherries are fermented for 36 to 48 hours before being dried, bringing out distinct citrus notes stop the classic tea-like qualities of coffees from the region.
Alongside citrus, this coffee presents a delicate herbal character, with notes of sage and marjoram, complemented by refined, structured tannin reminiscent of fine green tea, before finishing with a honeyed sweetness.
This light roast will perform best in pour-overs and other high-extraction brewing methods.
Region | Kuru Guji
Farm | Suke Washing Station
MASL | 2,000 - 2,300
Varietals | Indigenous Heirloom
Process | Washed
Roast Level | Light
Notes | Tangerine, Sencha Tea, Wildflower Honey
This coffee from the Suke Washing Station in the Guji region comes from a group of smallholders in the area who grow their coffees above 2,000 meters. The cherries are fermented for 36 to 48 hours before being dried, bringing out distinct citrus notes stop the classic tea-like qualities of coffees from the region.
Alongside citrus, this coffee presents a delicate herbal character, with notes of sage and marjoram, complemented by refined, structured tannin reminiscent of fine green tea, before finishing with a honeyed sweetness.
This light roast will perform best in pour-overs and other high-extraction brewing methods.
Region | Kuru Guji
Farm | Suke Washing Station
MASL | 2,000 - 2,300
Varietals | Indigenous Heirloom
Process | Washed
Roast Level | Light
Notes | Tangerine, Sencha Tea, Wildflower Honey
