Ethiopian - Yirgacheffe - Natural
The Cup: Caramel, fresh hibiscus, chocolate, and cooked berry flavors with clean fruit-like sweetness and tangy acidity.
The Origin: Ethiopia is considered to be the absolute birthplace of Arabica coffee. Most coffee in Ethiopian is grown on small plots of land by farmers who also grown other crops. Once harvested, the coffee is then brought down to a central washing station or processing unit, where the coffee is sorted, weighed and processed. This coffee comes from the Gedeb washing station in the Yirgacheffe region.
The Process: Natural coffees are often delivered the very day they are harvested. Once delivered to the washing station, the cherries are weighed, sorted for ripeness and quality and then rinsed clean. The cherries are then spread on drying beds or tables, where they are rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.
The Cup: Caramel, fresh hibiscus, chocolate, and cooked berry flavors with clean fruit-like sweetness and tangy acidity.
The Origin: Ethiopia is considered to be the absolute birthplace of Arabica coffee. Most coffee in Ethiopian is grown on small plots of land by farmers who also grown other crops. Once harvested, the coffee is then brought down to a central washing station or processing unit, where the coffee is sorted, weighed and processed. This coffee comes from the Gedeb washing station in the Yirgacheffe region.
The Process: Natural coffees are often delivered the very day they are harvested. Once delivered to the washing station, the cherries are weighed, sorted for ripeness and quality and then rinsed clean. The cherries are then spread on drying beds or tables, where they are rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.
The Cup: Caramel, fresh hibiscus, chocolate, and cooked berry flavors with clean fruit-like sweetness and tangy acidity.
The Origin: Ethiopia is considered to be the absolute birthplace of Arabica coffee. Most coffee in Ethiopian is grown on small plots of land by farmers who also grown other crops. Once harvested, the coffee is then brought down to a central washing station or processing unit, where the coffee is sorted, weighed and processed. This coffee comes from the Gedeb washing station in the Yirgacheffe region.
The Process: Natural coffees are often delivered the very day they are harvested. Once delivered to the washing station, the cherries are weighed, sorted for ripeness and quality and then rinsed clean. The cherries are then spread on drying beds or tables, where they are rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.