Ethiopia is known as a birthplace of man as well as the birthplace of coffee. The Yirgacheffe region of Ethiopia is the most prolific coffee producing area in country. The coffee is picked ripe, depulped and sorted, and then dried on raised beds over two weeks, a longer drying period than usual, due to the fact that the coffees are only spread on the beds at certain times of the day. The slower drying, contributes to the fruity, sweet complexity his coffee has.
Cup Profile: Hints at a tart lemon and lime with floral notes with a creamy mouth feel ending with a sweet berry aftertaste.