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MORE ABOUT THIS COFFEE
Produced by Mustefa Abakeno near Agarro in the Jimma zone of Western Ethiopia. Mustefa ferments the pulped coffee for a short period (8 hours) before he moves it to his drying beds (for 13-16 days), and the result is something like a light honey. This coffee delivers a complex flavour profile with fruity,floral, acidic and sweet notes.