Anaerobic natural Ethiopian lemongrass co-ferment with green tea, violet, and hibiscus notes.
Anaerobic natural Ethiopian with tropical fruit intensity—mango, pineapple, banana hitting bright and clean.
Ethiopian Walega with anaerobic fermentation delivers articulate stone fruit character from Sidama's high-altitude terroir.
Ultra-high-altitude Ethiopian with 72-hour anaerobic fermentation yielding candied lemon and jasmine florals.
Anaerobic natural Walega from Mullugeta Muntasha's Arbegona station in high-altitude Sidama.
Anaerobic-fermented Ethiopian with intense blueberry, black plum, and sugar cookie sweetness.
Ethiopian blend of washed and anaerobic honey lots—fresh and floral upfront, fruit-forward and wine-like on the finish.
Jasmine and honeysuckle aromatics with grape, passionfruit, and licorice from a 72-hour anaerobic fermentation.
Anaerobic natural Ethiopia with juicy apricot, nectarine, and tropical punch energy.
Anaerobic natural Ethiopian from a forest estate—fermented funk meets high-altitude clarity.
Anaerobic-fermented Ethiopian natural with apple-peach tartness and jasmine florals.
Anaerobic natural Ethiopian heirloom with red berry, cheesecake, and violet complexity.