Coffee in the Guji region, the Uraga micro district, is one of the most vibrant terroirs of Ethiopia. The berries are harvested by small farmers and processed at the Bisrat Melaka station.
The processing is natural due to anaerobic fermentation, which enhances the sweetness and fruity notes. The Wolisho variety gives a bright aroma and a juicy cup.
In the cup: fruity, sweet, rich, pure. It is well disclosed in the filtering methods.