FARM: Bensa Dima
PROCESSING METHOD: NATURAl
TASTE PROFILE: Pineapple, peach, red apple
ACIDITY: MEDIUM - HIGH
BREWING METHOD: V60 (HOT & ICED), OJI, COLD BREW
Baku Sayisa is one of the highest elevated coffee growing areas in Ethiopia,with a altitude of 2350 meters above sea level. The farmers bring in the red cherries by horses due to the uneven topography.