Ethiopian Yirgacheffe coffee beans are picked by hand. Yes, it's a tedious process, taking numerous visits per tree each year, all because coffee cherries do not all ripen at the same time. A single branch of a coffee tree might very well bear blossoms, green fruit, and ripe cherries simultaneously. Ethiopian Yirgacheffe is a washed coffee in which the coffee beans, after having the outer layers of skin and fruity pulp removed, are soaked up to 72 hours in fermentation tanks. Beans treated with this "wet" method will generally have a higher acidity, a cleaner winey or floral flavor, and more of a full body than the beans processed by the dry method.

Cupping Notes: This Coffee is typical of coffees from the Yirgacheffe area of Sidama. It has a pronounced lemon and red berry flavors with a tea-like finish and hints of jasmine.

Varietal: Local Heirloom Types

Processing: Wet Processed (WP)

Grade: 2

Crop Year: 2011