We select the best-graded Arabica beans of different varietals and farms from Ethiopia.
 
The roasting curve is unique: dark roasting but retaining the strong and fruity aroma of these African beans. It's a complicated process comprising bean selection, roasting, cupping and commercialization, which wouldn't have been successful without the profound knowledge and insistence of Japanese craftsmanship.
 
This coffee is best brewed using pour-over, siphon, moka pot or French press.
 
Bean Origin: Ethiopia
Varietal: Various Arabica
Altitude: 1500 - 2300m
Processing: Washed, Natural
Roasting: Dark
Tasting Notes: Profound body and aftertaste of dark chocolate, still keeping the charming floral and fruity aroma