The drupes are grown on the southern border in what was once called the province of Sidamo, at high altitudes and are harvested between October and January. 

Due to the higher altitudes, drupe growth is slow. While this delays production, the slower growth allows the drupes to absorb more nutrients from the soil and develop a more complex and sophisticated flavor profile.

Score: 84 “Very Good”, established by the SCA 

Variety: Heirloom Flavour: Soft, medium-high acidity (citrus) and cocoa aftertaste 

Aroma: Floral and tropical fruit 

Process: Washed, sun dried 

Soil: Sandy, loamy and volcanic 

Altitude: 1500/1900 masl

Food Pairing: It is a coffee with good body and medium acidity and should be paired with more spicy and savory dishes, including chocolate and spicy foods. This coffee goes well with: breads, muffins, citrus fruits, tropical fruits, blueberries, apples, nuts, goat cheeses and gorgonzola.