Ethiopia Yirgacheffe

Grown at high altitudes in the iron-rich soils of Ethiopia’s Gedeo Zone, this coffee went through anaerobic natural processing, fermented for 120 hours in an oxygen-free environment then sundried for 15-18 days, bringing out an intense fruitiness.

We tasted strawberry jam, kiwi, rose, white grape, blueberry, honey, and sweet orange liqueur (Grand Marnier, anyone?), along with a punchy body and a sparkling Meyer lemon acidity.

🌍 Origin: Gedeo Zone, Ethiopia

⚗️ Process: Anaerobic Natural

🔬 Varietal: Heirloom

⛰ Elevation: 1,850 - 2,150 MASL