Abiga coffee

/Abiga coffee
  • Sidamo Ethiopia

    7.5026.00
    Immensely sweet, lushly aromatic. A complex layering of fruit – strawberry guava,, mango – plus plumeria-like flowers, sandalwood, roasted cacao nib in aroma and cup. Plump, juicy acidity; syrupy though lively mouthfeel. Deeply flavor-saturated finish.
  • Yirgacheffe Natural

    5.8918.19
    the coffee has balanced acidity with floural full mouth taste.its has also citrusy notes. Delicate, intricate, refined. Lychee, pink peppercorn, candied ginseng, jasmine, honey in aroma and cup. Lyrical, complex, balanced acidity; juicy, silky mouthfeel. The finish, saturated with sweet and spicy tones (lychee, pink peppercorn), is resonant in the short and elegant in the long, where candied ginseng reappears and an intriguing coconut note surfaces..
  • Limu Ethiopia

    6.0023.00
    The brewed cup is distinguished by its well-balanced body (mouthfeel) and noticeable winey and spicy flavors, often fruit-toned, pleasantly sweet and vibrant with floral overtones– soft, floral and citrusy.
  • Yirgacheffe Ethiopia

    7.5028.00
    Flavour: the coffee has balanced acidity with floral full mouth taste.its has also citrusy notes. Delicate, intricate, refined. Lychee, pink peppercorn, candied ginseng, jasmine, honey in aroma and cup. Lyrical, complex, balanced acidity; juicy, silky mouth feel. The finish, saturated with sweet and spicy tones (lychee, pink peppercorn), is resonant in the short and elegant in the long, where candied ginseng reappears and an intriguing coconut note surfaces.. Type: Arabica/Typica processing. Yirgacheffe is a coffee region in southern Ethiopia that produces distinctive coffees from traditional varieties of Arabica long grown in the region. Yirgacheffe coffees like this one processed by the wet or washed method (fruit skin and pulp are removed before drying) typically express great aromatic complexity and intensity with a particular emphasis on citrus and floral notes they are dried for days under the sun light naturally after pulping . Like virtually all coffees from southern Ethiopia, this coffee is most likely produced by villagers on small, garden plots interp lanted with indigenous trees and  food and other subsistence crops.