Solomo Ethiopian coffee from Soil Roastery
Our new crop Solomo!
From Ethiopia, from the land of brown coffee.
This crop comes to you from the region of Oromia, where coffee cultivation began, it is believed, at an altitude ranging between 2122-2095 meters above sea level. Approximately 65 percent of the total agricultural areas suitable for coffee growth in Ethiopia.
Aromia is distinguished by its local flora and tropical climate, which makes it one of the most ideal environments for the growth of coffee.
This crop was processed by the anaerobic drying method, where the coffee cherries are placed in a hermetically sealed container emptied of oxygen. After about 18-24 hours, the anaerobic process begins by accumulating carbon dioxide pressure in the pot. The coffee cherries are left for 4-5 days, during which The pressure pushes the flavors of the mucilage into the coffee beans, and the coffee is then dried for 15-18 days on raised drying beds.
Processing: anaerobic dried
Suggestions: jasmine - peach - raspberry
Weight: 250g
Whole grains, not ground
