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the parchment is intentionally left in a fermentation tank with no water for 8-12 hours before finally making its way to the raised drying beds
and processed by the natural method (dried in the whole fruit)
has been experimenting with new processing methods as a way to increase value and stand out among a growing number of specialty washing stations in Ethiopia
fresh-cut cedar in aroma and cup
cinnamon spice
Mukai Coffeehouse Flame Lilly Espresso coffee the parchment is intentionally leftCOFFEE BIO: Flame Lilly Espresso has been recently developed for our new cafe partner in Bozeman, Montana, Mukai Coffeehouse! The new owner of Mukai, Donald Chifamba is a great friend of RamsHead. Donald grew up in Zimbabwe and has been living and working in the US for well over a decade. Donald has recently purchased Cold Smoke Coffeehouse from Caleb Walker. Donald has been serving and working with RamsHead for the past couple years or so, and we are
