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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 natural process, Grade 1 Organic certified coffee is known for its diversified yet exquisite profile. On one side, the sweet but tangy watermelon and berry (strawberry, raspberry, blueberry, and blackberry) flavors brighten the cup, while the chocolate fudge notes produce a more mild finish.
These beans are harvested at the organic, privately owned Kayon Mountain farm located in the Guji zone of Ethiopia, about 6,700 feet in elevation.
The cherries are placed onto raised beds for 12-20 days, meticulously hand turned and picked over to remove and defective beans. The dried cherries are then milled to reveal the beautiful naturally processed bean.
This unique honey process bean provides a clean balanced flavor of sweet yet tart subtle flavors. Almost in between a Natural and Wet process bean, the honey process gives a light caramel and toffee pair to match the stronger flavors of apricot, lemon, white grape, pear, and yellow plum. The fruity notes perfectly balance the honey coating in your mouth to leave a refreshing aftertaste.
The coffee comes from the El Palto Cooperative farms located in the Utcubamba province – one of the seven provinces of the Amazonas Region of Peru, averaging 5,600 feet in elevation.
Honey process is a relatively new method that combines elements of a dry processed bean and a washed bean to create matchless differentiations in flavor. In this process, the skin of the bean is removed, like a dry process, but the sticky, sugary layer beneath is left on the seed to dry, to leave a variety of deeper flavors.