Country of Origin: Ethiopia
Variety: JARC 74158
Process: Mosto Anaerobic Natural
Altitude: 2,400-2,500mASL
Roasted in London on May 19th
This is our first time purchasing from this producer, and the coffee is truly exceptional.
Grown in Alo Village, Bensa, Sidama, the ripe cherries are carefully handpicked and undergo 96 hours of sealed anaerobic fermentation with mosto in a cool environment to develop clarity and complexity. After fermentation, the cherries are dried on African raised beds for 28 days with meticulous turning and protection from intense midday sun, then stabilised and rested in GrainPro and jute bags for at least 45 days before milling to further refine and deepen the final flavour profile.
This combination of growing and processing results in a coffee with vibrant notes of raspberry coulis, honeydew melon, and chocolate.