Processed on Migoti Hill at the station there, this coffee is harvested between 1800 and 1900 meters above sea level. The Migoti Hill washing station, where the coffee cherries from surrounding farms are brought for processing, is itself situated at a high elevation of around 1,850 meters. The coffee is cultivated by numerous smallholder farmers on the verdant slopes of the mountains in this region. This high altitude is a key factor in the development of the complex and desirable flavor profiles found in their coffees, which often feature bright acidity and layered sweetness. Our roast is showing up in the cup with sweet notes of brown sugar and baking spices, with hints of graham cracker and black tea. Great for pourover, drip, and espresso.