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improving her crop with continuing education
meaning it can be left untended for years or even decades before returning to successful production
accented by perfumey jasmine florals around the edges
and one seasonal picker who joins during the harvest
Bourbon and Typica make up an overwhelming majority of the parentage and lineage we consume in specialty coffee
Alo Safo Spring Cold Anaerobic Natural - Ethiopia, Gout and Co | 100g improving her crop with continuingOrigin: Ethiopia Region: Bensa, Sidama Station: Alo Safo (Alo main station) Producer: Tamiru Tadesse & Messi Altitude: 2380 2600 masl Variety: 74158 Crop: Picked in Jan. 2026 Arrived in May 2026 by air Process: 24h Spring cold anaerobic natural*
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