The Ethiopia Acacia is produced by the smallholder farmers who characterize the coffee production landscape of Ethiopia.

In these southern regions of Ethiopia farmers pick coffee selectively, harvesting only ripe cherries individually by hand. Pickers rotate among the trees every eight to ten days, choosing only the cherries which are at peak ripeness. Natural processed coffee is transferred directly to raised drying beds. The ripe cherries are turned constantly as they dry in the sun.

Altitude: 6,500ft

Region: Guji, Ethiopia

Producer: Smallholder Farmers

Varietals: Heirloom

Process: Washed

Tasting Notes: sweet, citrus, balanced