Notes of jasmine, lemon candy, black tea.
Varietals: Heirloom Ethiopian Varietals
Region: Yirgacheffe, Ethiopia
Altitude: 1850-2100 MASL
Processing: Coffee is washed with water from a nearby river, and then pulped. Mucilage is removed using traditional fermentation for 36-48 hours, depending on the weather conditions. Drying is done on raised beds for 10-12 days.