Ethiopia Tibebu Aleto Sidamo Natural ESPRESSO Size:250 grams including “thermal shock” and anaerobic

including “thermal shock” and anaerobic modulations to their processes

The coffee seeds will be spread on raised beds to dry for 5–15 days

They collaborate with the producers to ensure they have access to the necessary farming tools

Most San Pacho is red in color but the plants at Jose’s neighboring farm

Ethiopia Tibebu Aleto Sidamo Natural ESPRESSO Size:250 grams including “thermal shock” and anaerobicOrigin: Ethiopia Region: Sidamo Bensa Altitude: 1834 meters above sea level Owner: Tibebu Aleto Farm Size: 4 hectares Variety: JARC 72165, JARC 74158 Process: Natural Tasting Notes: Soft, sweet and perfumy with notes of blueberry, strawberry, milk chocolate and raspberry. Tibebu Aleto cultivates coffee in Sidama Bensa, Sidamo. He inherited 1 hectare in the 1990s and expanded his farm by purchasing an additional 3 hectares. He grows two JARC varieties