Coffee beans/half pound Ethiopian washed

Origin: Guji Shakiso Treatment plant: Walabu Washing Station Variety: Heirloom Acidity: ★★★☆☆ Flavor: lemon peel, lemongrass, floral Source of raw beans: Walabu Washing Station, from Xia Qiso located in Guji. It serves more than 2,700 small farmers and has a total of 5,000 hectares of land to grow coffee. The local temperature difference between day and night is large, and the output The red fruit flavor and sweetness are high, and the local coffee is mostly made using traditional processing methods. When the raw beans are ground, the full lemon peel aroma has a lemongrass aftertaste. The entrance is full of lemon sour aroma with a lemongrass aroma at the end. The low-temperature floral aroma is unrestrained, the sweetness is mellow, the acid value is full, and the classic Ethiopian washed flavor makes it more delicious. People drink again and again.