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Cherry, Berry, Malt Chocolate
Bursting with juicy cherry notes this Ethiopian coffee makes a stunning black coffee with a long complex finish. Enjoy as a milk based coffee if you like a hint of fruit.
Niguse Jilo is a second generation coffee farmer, his farm is 5 ½ hectares in size
and he manages the processing on his own.
After handpicking the ripe cherry, Niguse sun-dries the cherries on raised beds. Usually taking between 17 - 21 days for the coffee to reach an acceptable moisture level of around 11%.