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
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
Original: $22.00
-70%$22.00
$6.60Description
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
