Picked ripe in Hambela and dried as a traditional Ethiopian natural at 2,000 masl, then shipped to Bremen for ethyl acetate decaffeination — a sugarcane-derived process that leaves the sweetness intact.

Tasting notes: Red cherry, peach, molasses, milk chocolate
Origin: Guji, Ethiopia
Process: Natural, then EA decaffeinated
Altitude: 2,000 masl
Roast: Medium
Bag: 12oz whole bean

Roasted by Black & White Coffee Roasters in Wake Forest, North Carolina and imported to Bermuda by Harbour Roast. Questions? Sales@harbourroast.com