This exceptional coffee is exported through Ethiopia’s only female miller/exporter, an exceptional woman. Asnakech Thomas is one of the most inspiring figures in Ethiopian coffee today. Native to the Amaro region, Asnakech decided in 2005 to return to her homeland to improve coffee quality at her mill and in local communities. She is one of the few people to travel weekly between Addis and the coffee areas.

The Amaro Mountains are a small range separating the communities of Amaro on the eastern slopes from Nechisar National Park and the lowland tribal areas of Arba Minch in southwest Ethiopia, Sidama region. The local coffee varieties, relatively light population, waterfalls and highland bamboo forests are among the many unique features of the area.

All Amaro Gayo coffee is certified organic. Prices paid for this coffee are at the extreme high end of market, social programs are in the works including possibilities for assistance with capacity building and coffee job creation, schools, clean water and medical care.

Altitude: 5200 feet: Processing Method: Natural and washed: Grade: S.H.B Species: Arabica

Characteristics: Astonishing Fragrance honey and flowery Aroma. Delicate In the cup a soft syrupy mouthfeel, balanced acidity and flavor Notes of ripe fruit Raspberry-Lime and visible blueberry, Tangerine and honeyed sweetness. Long and impressive finish.

Both Natural and washed processed Amaro Gayo make Extraordinary cup of coffee. The natural is a bit more complex and wild than more settled and cleaner finish of washed processed.

Natural Process
* Washed Process: Coffee prepared by removing the outer skin and pulp from the bean while the coffee fruit is still moist.
*Sun-Dried (Natural) Process: Coffee prepared by removing the husk or fruit after the coffee fruit has been sun dried. On African bed raised above ground, developing a quiet sweet fruit-toned chocolate in the long.