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This beautiful gem is sweet w/ notes of melon and berry with a subtle honey accent, balanced by a mild burst of floral lavender. It has a long, smooth sweet finish. It’s a truly enjoyable, delightful roast that our team has already fallen in love with.
This bean comes from the town of Hagere Maryam in the Guji Zone, within the greater Oromia region of Ethiopia, south of the more famous Yirgacheffe District, and grown at elevations of between 5,400-6,000 feet. With approximately 600 contributing farmers, this coffee is a collaborative effort to harvest.
The Ethiopia Deri Kochoha is a natural processed bean. The ripe cherries are sorted and pulped, and then fermented for 36-48 hours, before being washed and prepared for drying. They are then placed in parchment on raised drying beds, where they dry in the sun for a couple of weeks, being turned frequently in the first few days.
This elegant Ethiopian bean offers complex yet silky flavors of black tea. The taste of peach, sweet sugar plum, honeysuckle and chocolate pair nicely with light floral aromas of lavender, ending with a delicate, pleasing, acidic punch. The soft flavors of this bean make it best served as a medium roast.
The farm collectives are located in Halo Beriti Woreda, in the Gedeb District region of Ethiopia, averaging about 6,500 feet above sea level.
The beans are hand picked, wet-processed and fermented for three days before being separated from the fruit. This process allows the beans to absorb the sugars in the coffee fruit, creating a stronger full-body flavor.
This bean provides intense flavors of tropical fruit followed by a delicate floral aroma. Bold passionfruit notes are transformed into lingering pineapple and lemonade flavors. This beautifully refined cup is characterized by strong citric acidity and sweet herbal notes of lavender, jasmine, bergamot and hops and is kept as a medium roast.
This bean comes from the village of Edido, in the Aricha sub-region of the Yirgacheffe District of Ethiopia. The fertile soil, consistent and plentiful rains and high altitudes of 6,200-7,200 feet contribute to the high status of Yirgacheffe coffees.
The Yirgacheffe is a fully washed bean, with ripe cherries that are fermented for 36-48 hours then sun dried on African beds for up to two weeks. The beans are covered between 12pm and 3pm and at night time, to protect them from the sun and rainfall/moisture.