Haro Sorsa, Ethiopia - Filter

NOTES

Jasmine, Pink Lady, Apricot.

Haro Sorsa washing station, established in 2011, serves 215 farmers.

The smallholder farmers handpick ripe, red cherries. visually inspect them for quality, and only pulp the ripe ones. Fermentation lasts 36 to 48 hours in concrete tanks. Afterward, parchment coffee is washed and sun-dried on raised beds for 7 to 10 days. Ethiopian coffee is primarily grown by smallholders using traditional, chemical-free methods.

Delicate florals, stone fruit and clean finish, don’t miss out on this gem!

ORIGIN	ALTITUDE	PRODUCER	PROCESS
GUJI, ETHIOPIA	2200 – 2400 MSL	SMALLHOLDER FARMS	FULLY WASHED

1:15

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