What better ways are there to start your day with a cup of elegant jasmine flowers, juicy white peaches and soothing gentle sweetness of nashi pear?
Looked after by Bisrat Melakuand and 50 other farmers with 500 extra coffee pickers, these coffee cherries are delivered to Harsu Sala processing station in Guji, Ethiopia. After sorting, the cherries are pulped and fermented in water for 72 hours and dried on African raised beds for 5-8 days until 11% moisture level is achieved.
74110 JARC is a selected subvariety of the larger Ethiopian Heirloom, cultivated in 1974 by Jimma Agricultural Research Center (JARC), known to be resistant to coffee berry diseases, short and compact trees that are easier to manage for the farmers.