Our organic newcomer comes from the Guji region, south of Yirgacheffe, in western Ethiopia. You can expect floral notes and a fruity-sweet bouquet with a lemony-juicy finish. Paired with a light body and fine acidity, a balanced and fresh coffee lands in your cup.

The Kuru cooperative works to the highest standards and is certified organic. The cherries are hand-picked in several rounds. Only fully ripe fruits are good enough for further processing. This is a basic requirement for good taste. The coffee is then fermented for about 36-48 hours and washed afterwards. Afterwards, the green beans dry naturally in the sun on African drying loungers.

In the process, the coffee passes through many hands: Again and again, the beans are closely examined and defects are removed. The end result is something to be proud of. The hard work of the Kuru farmers produces a fragrant, floral coffee that delights us again and again - as filter coffee, espresso or in the French press.