Sweet coffee with apricot, flower honey, dark berries and cocoa flavors. This natural Ethiopia is almost the perfect espresso coffee. It possesses the bright descriptors characteristic of Ethiopia, also high sweetness and balanced, not too high acidity. This coffee is ideally combined with milk, and in cappuccino it gives the taste of berry yoghurt with chocolate notes. The coffee for this lot was collected from small farms that are located near the Gigues processing station. The average size of their land is only 2-5 hectares, and the total number of farmers who cooperate with the station reaches 850. Coffee grows here at altitudes from 1800 to 1950 meters above sea level. The coffee was processed at a station called Gigesa, which is located in the Oromiya region, Shakiso district, Guji area. The city closest to the station is Shakiso. During the harvest season, farmers deliver ripe berries here every day. This lot was processed in a natural way, in which coffee was dried on African beds for 15-18 days. This coffee was classified as grade 3, and we additionally clean it with the help of a color sorter from Quakers and other defects, which allows it to come close in quality to grade 1, while maintaining a lower price.