225 grams of whole bean Ethiopian coffee fermented in a Sherry Barrel.
Tasting Notes: maple, jasmine, raspberry, cherry cordial, black currant, bergamot, sherry
Region: Oromia
Altitude: 1400-2000 MASL
Variety: Heirloom
Process: Washed / Barrel-Aged
5/5 Acidity
3/5 Body
4/5 Sweetness
3/5 Smoothness
225 grams of whole bean Ethiopian coffee fermented in a Sherry Barrel.
Tasting Notes: maple, jasmine, raspberry, cherry cordial, black currant, bergamot, sherry
Region: Oromia
Altitude: 1400-2000 MASL
Variety: Heirloom
Process: Washed / Barrel-Aged
5/5 Acidity
3/5 Body
4/5 Sweetness
3/5 Smoothness
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