Collection: Curious Coffee
We are setting this collection up as a way to try different processes in coffee and coffees that will be a little different, hence the name "curious"
Our first coffee is both Ethiopian and fermentation. A match made in heaven. We love the brightness, the vibrancy, and the allround complexity.
From the infamous Guji region at 2155 masl lies the Sakicha Station - its ideal weather temperatures make it the perfect place to be producing quality coffee with local farmers.
At the station, there are 14 fermentation tanks, and coffees are fermented for 72 hours! Drying takes a further 18 days. This extended natural process brings out a creamy funky profile with mango and papaya notes. Think Turkish delight!
