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Origin: Ethiopia
Region: Yirgacheffe
Process Method: Dry processed (Natural) after 96 hours of anaerobic fermentation. Sun dried on raised beds.
Elevation: 2000 - 2300 masl
Size: 12oz / 340g
This microlot from renowned coffee expert Israel Degafa comes from producers in Yirgacheffe. At his washing station, Israel uses a proprietary anaerobic fermentation protocol he's dubbed "alcoholic" due to the crisp, winey cups it produces. It's also juicy and sweet with big notes of strawberry, blackberry, banana, lemonade and pure cane sugar.
Origin: Ethiopia
Region: Yirgacheffe
Process Method: Dry processed (Natural) after 96 hours of anaerobic fermentation. Sun dried on raised beds.
Elevation: 2000 - 2300 masl
Size: 12oz / 340g
This microlot from renowned coffee expert Israel Degafa comes from producers in Yirgacheffe. At his washing station, Israel uses a proprietary anaerobic fermentation protocol he's dubbed "alcoholic" due to the crisp, winey cups it produces. It's also juicy and sweet with big notes of strawberry, blackberry, banana, lemonade and pure cane sugar.