Ethiopia - the motherland of coffee. This is a truly beloved origin for specialty coffee drinkers across the globe, with its flavor wise distinctive yet mostly uncategorized arabica varieties. This specific lot comes from the washing station Ayla in the area of Sidamo. The processing of the coffee cherries start by selecting 85% well ripe, 10% over- ripe and 5% reddish unripe cherries. Then the cherries immersed in a water tank to remove all floaters. After that, all cherries dry on raised beds with a layer as thin as possible. The raised beds are placed on location with more wind blow and less sunlight. In total, the cherries dry for about 35 days under a shade net. This gives us a creamy and sweet coffee with lots of berrylike notes.
Latest batch roasted: 2022-01-11
Taste profile: Creamy and sweet with notes of red berry, plum, milk chocolate and lemon zest
Process method: Natural
Arabica variety: 74110 & 74158
Altitude: 1 950 - 2 150 masl
Harvested: January 2020