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Grown at high altitudes in the iron-rich soils of Ethiopia’s Gedeo Zone, this coffee went through anaerobic natural processing, fermented for 120 hours in an oxygen-free environment then sundried for 15-18 days, bringing out an intense fruitiness.
We tasted strawberry jam, kiwi, rose, white grape, blueberry, honey, and sweet orange liqueur (Grand Marnier, anyone?), along with a punchy body and a sparkling Meyer lemon acidity.
🌍 Origin: Gedeo Zone, Ethiopia
⚗️ Process: Anaerobic Natural
🔬 Varietal: Heirloom
⛰ Elevation: 1,850 - 2,150 MASL
Based in SoCal, the family-run Klatch Coffee has 30 years in the industry under their belt, along with countless awards, and is helmed by two-time US Barista Champ Heather Perry.
Here's how we brew this amazing little jammy, a little boozy, very fruity, and very exclusive coffee from Ethiopia’s Gedeo Zone.
