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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
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
This is a complex cup with a wide range of flavors
This will encourage the tree to begin new growth
Mukai Coffeehouse Flame Lilly Espresso coffee has been experimenting with newCOFFEE 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
