ETHIOPIA Blida Kojawa | Wolisho | Natural

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Tasting Notes: Lime, strawberry, & cola
Region: Guji
Varietal: Wolisho
Process: Natural
Recipes: Espresso: 1:2.5   |   Filter: 1:17

Named after one of the tribes indigenous to the area, the Guji zone was created in 2002 by splitting off the uplands of the Borena zone. Blida Kojawa's volcanic soil is bursting with nutrients, creating a deep red and brown top-layer of soil. The regions high altitude, bi-modal rainfall pattern and dry weather means cherries to develop slowly, allowing for more development of natural sugar. Leaving you with an incredibly sweet coffee.
Teshome Gemechu, the dry mill manager, ensures each lot is constantly monitored and prepared under strict supervision, to achieve even and consistent drying on raised African style beds.

Roasting days: Proud Mary roast Monday-Friday during normal business hours. To ensure freshness of coffee, best to order early in the week as postal services and couriers do not operate on weekends. 

Orders: placed by 8.30am PST will be roasted and dispatched the same day. If you are ordering on a Friday, and order after 8.30am then your coffee will be roasted the following business day - Monday.