Country of origin: Ethiopia
Region: Sidamo
Condition: Washed
Variety: Heirloom / Kurume, Dega, Wolisho
Installation height: 1,800 masl.
Flavor: Jasmine blossom tea, lime, brown sugar
Body: silky
Sweetness: pointed
Acidity: bright
Preparation recommendation: Espresso

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Named after Ethiopia's national tree, Acacia comes from smallholder farmers in the Yirgacheffe and Guji regions. Acacia's sweet, fruity profile represents the classic flavors of some of Ethiopia's most famous coffee-growing regions. The coffee is produced by the smallholder farmers who shape Ethiopia's coffee production landscape.

In these southern regions of Ethiopia, farmers selectively pick coffee, harvesting only ripe cherries individually by hand. Pickers rotate between the trees every eight to ten days, selecting only the cherries that have reached peak ripeness. The coffee is pulped and washed by hand in cemented canals at communal washing stations. After fermenting in water, which loosens the mucilage, the coffee is thoroughly washed. The coffee is then placed on raised beds to dry in the sun.

Named for Ethiopia's national tree, Acacia Coffee comes from smallholder farmers in the Yirgacheffe and Guji regions. The sweet, fruity profile of Ethiopia Acacia Washed is selected to represent the classic flavors of some of Ethiopia's best recognized coffee producing regions. The Ethiopia Acacia Washed is produced by the smallholder farmers who characterize the coffee production landscape of Ethiopia.

In these southern regions of Ethiopia farmers pick coffee selectively, harvesting only ripe cherries individually by hand. Pickers rotate among the trees every eight to ten days, choosing only the cherries which are at peak ripeness. Coffee is depulped and washed by hand in cement canals at community washing stations. After fermenting in water to loosen the mucilage, wooden paddles are used to fully wash the coffee. Coffee is then placed on raised beds to dry in the sun.