Main content starts here, tab to start navigating

Ethiopia Natural Kembata


Harvested between November and January, processed naturally, fermented over a 36-48 hour time period in a wet mill and then dried in raised beds and remain there anywhere from 15 to 21 days. This ensures that the Ethiopia Natural Kembata has a light mouthfeel and that the strawberry and blueberry notes are present once roasted, ground, and brewed.

Please check errors in the form above