Region: Guji
Altitude: 1950-2100masl
Coffee varieties: Kurume, Wolisho
Process: Anaerobic
Drying: Dried over a 10 day
Cupping notes: Currant, Hibiscus, Tangerine
Cupping score: 88.5
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Region: Guji
Altitude: 1950-2100masl
Coffee varieties: Kurume, Wolisho
Process: Anaerobic
Drying: Dried over a 10 day
Cupping notes: Currant, Hibiscus, Tangerine
Cupping score: 88.5