Wild Grown KAFA Forest

Where the coffee has its wild origin-the region Kafa, which gave its name to this coffee, lies in the south-western region of Ethiopia. This is where the coffee grows at altitudes of 1400-2100m above sea level, largely wild, in the deep forests of the province almost without human interception. This forest coffee is mainly processed naturally, which that the coffee cherry is cleaned and then dried in the sun. Ethiopian coffee has a spicy, strong flavor, rounded off by medium acidity and a rich chocolate body. As opposed to its brother from  Sidamo, this coffee has a light acidity, a well balanced  flavor and a pleasant fruitiness.