Description
Coffee is collected from many ‘outgrowers’ – the term often used to refer to many small family coffee growers that live in the areas around a washing station.
This coffee is received as cherry, is washed, and beans removed from the cherry through a de-pulper.
Passing through a fermentation phase for 12-36 hours, the parchment coffee is then spread out on raised beds under the sun to dry.
Cupping notes
Lemon, bergamot, black tea, orange.
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|
Origin |
Ethiopia |
|
Process |
Washed |
|
Altitude |
1600-2100m |
|
Flavour |
Lemon, bergamot, black tea, orange |
|
Species |
Coffea Arabica |
|
SCA score |
84 |
|
Varietal |
Heirloom |
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