Roast Level: City Light
( or you may specify Full City or Dark in the checkout comment section if desired).
Cupping Notes: Honey, Jasmine, Candied Lemon and Hibiscus
This lot of Ethiopia Yirgacheffe is sourced from family-owned farms organized around the BNT industry and trading PLC, a coffee mill located in the Kochere district of the Gedeo Zone within the Southern Nations, Nationalities and Peoples' Regional State, Ethiopia. Coffee producers deliver their ripe cherries to the mill stations where the cherries are sorted and depulped. Then the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 12 to 15 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be dehulled, sorted, and bagged for export.
650 smallholder producers organized around the BNT Industry and trading PLC
Indigenous heirloom cultivars
Kochere District, Gedeo Zone, Southern Nations, Nationalities and Peoples' Regional State, Ethiopia
6000 to 6400 feet above sea level
Fully washed and dried on raised beds