Ethiopia Malawo

Casa Coffee Roasters - "The Coffee Sourced from the high-altitude village of Boreta in Arbegona, this coffee thrives at 2,200 MASL. While farmers here grow a variety of crops like spices and sugarcane, coffee remains their primary focus. The process begins with meticulous density sorting in flotation tanks, followed by drying on raised African beds. To ensure a uniform fermentation and even drying, the cherries are rotated every 30 minutes. After 12–15 days of careful sun-drying, the coffee is rested in warehouses to allow its complex flavour profile to fully develop."