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Featured product
Ethiopian coffees are fruity and have a long after taste
On sale
This lot comes from us from the Duwancho washing station in Sidama. Coffee is
soaked for two hours here before being placed on raised beds. They believe this
extended soaking time adds a level of sweetness they hadn't experienced prior to
instituting it. During drying, they specifically told us that they try to keep the
thickness of cherries as thin as possible to ensure consistency. They place the beds
in areas of good airflow and dry slowly for up to 30 days.
Microlot
The Cup:
Dark chocolate, perfumey jasmine, toffee, and cooked cherry flavors with sugary
sweetness and juicy malic acidity.
Process | Natural Anaerobic
Variety | Heirloom Ethiopian Varieties
Country | Sidama, Ethiopia
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