94 Celcius - Aromèlis

Aromèlis comes from smallholder producers in Ethiopia’s Bombe mountains, working with Daye Bensa at the renowned Keramo washing station. This coffee is made from the JARC 74112 and local varieties, fermented for 36-72 hours and dried on African beds for 12-15 days, preserving its quality. In the cup, expect refined notes of tropical fruit, florals, and bright acidity, a testament to its meticulous processing and high-altitude terroir.