Description
Smallholder farmers living near the washing station hand-pick their coffee cherries and deliver them the same day. The cherries are then floated, washed, and de-pulped to remove the beans.
The beans undergo fermentation for 12-36 hours before the parchment coffee is spread out on raised beds to dry under the sun.
Cupping notes
Caramel, Jasmine, Lemon
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|
Origin |
Ethiopia |
|
Process |
Natural |
|
Altitude |
1700-2200m |
|
Flavour |
Lemon, Caramelised, Sweet, Jasmine |
|
Species |
Coffea Arabica |
|
SCA score |
85 |
|
Varietal |
Heirloom |
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