Ethiopia Honey Sidama lumi xl Using aerobic microorganisms

Using aerobic microorganisms

showcasing a uniquely vibrant expression of Ecuador’s extraordinary terroir

This technique enhances the coffee’s lactic acidity

the coffee is mechanically dried for 10 days

Watermelon Daiquiri is a wild burst of gushers-like juiciness

Ethiopia Honey Sidama lumi xl Using aerobic microorganismsProduced at Buncho Washing Station in Ethiopias Sidama region, this lot is sourced from hundreds of smallholder farmers cultivating traditional Ethiopian heirloom varieties at elevations between 1,900 and 2,100 meters above sea level. Operated by Daye Bensa Coffee, the station was founded by brothers Asefa and Mulugeta Dukamo, whose work has helped connect local farmers to quality focused processing and international markets. For this honey process,