Stone fruit and pear flavours are elevated by gentle fermentation - so much purple and white florals! Tastes and smells like the spring around the corner!
This aromatic Ethiopian heirloom comes from the infamous region of Yirgacheffe, Ethiopia. This garden coffee is only picked at a 20-22º Brix level (sugar content level), after which they go through an anaerobic fermentation with yeast activity, temperature and humidity inside the tank monitored and controlled. Dried on raised beds for 20-30 days.