Tirtira Goyo is located in Gotiti, a subregion of Guji. Its typical rich red African soil at a relatively high altitude of 2120 masl is able to offer an annual harvest of approximately 2340 bags of coffee.
The classic natural process is executed very carefully, the cherries dry in whole on African raised beds for 14-21 days, depending on the weather. Throughout the drying process, the cherries are turned every couple hours to ensure even drying and sorting is done on the entire drying stage.
This natural Ethiopian coffee has all the berries fruity notes we love. Complex fruity notes of strawberry, lychee, and passion fruit, super clean and juicy sweetness, finish with hints of hops floral qualities. An Ethiopian coffee that you'll fall in love with on the first sip.
Brewing Recipe :
1 : 15
24th of April 四月二十四號
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