Ethiopia – Koke Shalaye

This is a playful one. Its a loud one from the word go. Pineapple notes mixed with floral notes of big red roses. When you taste you’ll get a spicy note of brown spices mainly cinammon. Cherry notes come into play as it cools and the florality and tropical notes reappear. Complex and intense.

Produced in the South of Ethiopia in the Koke and Gediyo regions. At an altitude of 1940 masl. Anaerobically fermented in a cool environment for 48 hours and then dried for 25-27 days on raised African beds.

Notes of Rose, pineapple, maraschino cherry