Country of origin: Ethiopia

Infusions: 1

The coffee possesses the distinctive aroma of dark chocolate and cane sugar. Chocolate also stands out in the flavour, alongside tropical papaya and a fine note of cane sugar. Its body is rich and the acidity delicate.

Preparation: select the correct grind of coffee corresponding to the method for preparing your favourite type. For 100 ml of water allow 7 g of ground coffee. Use hot water of 93-94°C. Keep in a cool and dry place, in an airtight container. Further instructions for preparation here: www.oxalis.cz/making-coffee

Washed coffee from Sheka Forest, a UNESCO designated Biosphere Reserve, from a farm - Gamadro - overseen by Anbaw Abeto Kekilo. The coffee possesses the distinctive aroma of dark chocolate and cane sugar. Chocolate also stands out in the flavour, alongside tropical papaya and a fine note of cane sugar. Its body is rich and the acidity delicate.