This high altitude microlot is processed at 2 stations. The coffee is collected as red cherries at the Qonqana station and then pulped and dried across the river at the Masfafia station.
The Qonqana washing station was named after a river passing by between the two stations owned by Daye Bensa. It was one of the biggest and oldest stations, often called 'The Mother Station' by the locals.
This coffee has tasting notes of lavender, strawberry cream, peach, tangerine & bergamot. Treat yourself and enjoy!
Producer: Asefa Dukamo Korma
Altitude: 1910 - 2010 MASL
Proc. Method: Honey
Tasting Notes: Lavender, Strawberry cream, Peach, Tangerine, Bergamot