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This coffee is characterized by high acidity and ripe fruit flavors due to the combination of fertile soil, seasonal rainfall, and high altitude. Notes of dark chocolate paired with bold citrus flavors of mandarin orange, lemon and lime create a full body finish in your mouth.
This one is grown in the Kenyan highlands, between the Rutene and Ruarai rivers with cool temperatures and fertile central highlands. The farms fall between the Eastern end of the Great Rift valley and the Western slopes of Mt. Kenya, growing at about 6,230 feet in elevation.
The Kiaga is a wet processed bean, where fully ripe cherries are pulped and fermented for 1-2 days, washed and graded in water channels, then dried slowly over 2-3 weeks on raised beds until the moisture content is reduced 10%. The coffee is then delivered to the Othaya dry mill where it is rested in parchment for 3 weeks before being prepared, cleaned, and graded by bean size, before handpicked and bagged for shipping to us.
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.
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 Ethiopian Yirgacheffe to absorb the sugars in the coffee fruit, creating a stronger full-body flavor.