Mormora is a 200 hectare farm near the town of Shakiso, located in the Gujii Zone of the Oromia Region in the Sidamo Province. This coffee is grown organically in beautiful, wild forest conditions, where the soil is fertile and the trees benefit from a mixture of natural shade plants.
Ripe cherries are hand picked during harvest season, between November and February. They are then delivered to the washing station in Shakiso where they're graded, sorted, de-pulped and then fermented underwater for between 24 - 48 hours. Parchment is sorted in washing channels, and then placed onto raised African drying tables. The drying period generally lasts for up to 2 weeks, until moisture level reaches 12% or lower.
We roast this coffee to highlight the delicate fruity flavours and it works best brewed by drip and immersion methods
1,800 - 2,000 meters above sea level
Strawberry, lime, florals, chocolate.
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