ETHIOPIAN YIRGACHEFFE

This washed Aricha coffee is depulped and fermented under a covered fermentation tank for 48 hours. After fermentation is complete, the coffee is thoroughly washed and placed on a drying bed for approximately 19 days.

Region: Yirgacheffe
Growing Altitude: 1,900–2,200 masl
Arabica Variety: Heirloom
Harvest Period: October–December
Milling Process: Washed, dried on raised beds
Flavor: Citrus, tropical fruits, berries