Ethiopian Kellenso Guji Grade 1-Natural
Guji Killenso is grown in the Highlands of the Western Guji Region, Killenso Kebele.
SUB REGION: West Guji
FERMENTATION: 36 to 48 hours
DRYING METHOD: Raised beds
ALTITUDE: 1800 – 2500 masl
Cupping Notes: good body with bright acidity and sweet berry and honey notes