This coffee is from what is perhaps the most famous coffee growing region in Ethiopia, and one of the worlds greats. Biloya Station is owned by Tracon Coffee, an independent exporter, and the farmers serviced by Biloya are all small-holders with 2 hectares or less per farmer. These farmers deliver cherries to Biloya, which are then hand-sorted for even ripeness, the anaerobically fermented in oxygen-deprived tanks for 24 hours to maximize sugars and break down fiber, after which the cherries are laid out to sun dry in traditional Ethiopian style. 

The result? A bushel of fruit and a basket of sweet. The immediately prominent notes are blueberry, Sangria, and violet, but sit with it a while, let it cool, and the taffy-like caramelized sugars run deep, with a hint of dark cacao powder; blueberry and winey notes are complemented by citrus zest and light florals, and then an almost bubblegum-like, Juicy Fruit kind of wild fruitiness-on-steroids comes through. This coffee is closing in on Limited Release pricing for me, and only comes in larger quantities, but I just had to grab some, so consider it a Limited Release for budget pricing. Exciting as espresso or drip!

Sold in 1lb increments.