The region Kafa, which gave its name to this coffee, lies in the south-western region of Ethiopia. This is where the coffee grows at altitudes of 1,400 to 2,100 m above sea level, largely wild, in the deep forests of the province and almost without human interception. This forest coffee is mainly processed naturally, which means that the coffee cherry is cleaned and then dried in the sun. Ethiopian coffee has a spicy, strong flavour, rounded off by a medium acidity and a rich, chocolaty body. This coffee has a light acidity, a well balanced flavor and a pleasant fruitiness. A coffee that is bound to be welcomed with great enthusiasm by pampered coffee lovers!