This standout micro lot was cultivated by Emilio Tello in the village of Agua de las Palomas in Guatemala's department of Huehuetenango. This lot is predominately Bourbon, Caturra, and Catuai varieties and was cultivated around 1600 m. In the cup this coffee boasts very big body, orange rind acidity, bold fudge flavors with hints of sweet cherry.
This Grade 1 quality natural Sidamo coffee is from the Hagermaryam ward, located within the Guji zone, which lies within the Southern Nation, Nationalities, and Peoples Region. The coffee is dried on raised African beds for roughly 21-24 days depending on the weather. In the cup this coffee is thoroughly complex, with flavors of black & blue fruits, and a sweet decadent chocolate cake finish.