Ethiopia - Nova Flor

This coffee is grown in the Yirgacheffe region and features a sensory profile with notes of jasmine, apricot liqueur, a base of caramel, toffee, and roasted almonds. It is a coffee with a creamy body and medium/high acidity. Its finish is lasting, fruity, and chocolatey.

The coffee is purchased from suppliers through vertical integration and is naturally grown under indigenous trees such as Ensete Ventricosum.

The harvest months are from November to January. After harvesting, the cherries are initially floated to remove the 'quakers', and then they are placed on raised beds or patios to dry for 12-15 days. 

In Addis Ababa, the coffee is stored at Moplaco, Gerji. Once processed, the coffee is transported to Djibouti by train.