Ethiopia

Varietals: Indigenous Heirloom Cultivars

Altitude: 5900 to 6200 feet above sea level

Process: Natural


This lot of Yirgacheffe Natural Jemila has been processed through Dumerso, a private station located just north of the town of Yirga Chefe, in the heart of the Gedeo Zone. This narrow section of highland plateau dense with savvy farmers and fiercely competitive processors produce coffee known the world over as "Yirgacheffe". For decades this has been considered a benchmark for beauty and complexity in arabica coffee. This coffee has been processed using the natural method.

In Ethiopia, natural coffees, once fully dried, must be milled of their coffee husk prior to transport to Addis Ababa, capitol city and center for export. . This is for the purpose of storage efficiency—coffee simply takes up too much space as a whole dried fruit. Jemila is a dry mill who works with the Dumerso processing station, consolidating and prepping their finished coffees for transit to Addis, and export. This particular coffee is a blend of different natural lots from Dumerso throughout harvest - a sweet, spicy, fruity and chocolaty lot.

Cupping Notes: Santa Rosa Plum, Watermelon, Strawberry, Dark Chocolate with candy-like sweetness and medium light body.

Roast Level: Full City/Medium or Full City Plus/Dark