Ethiopia Yirgacheffe
$22.00
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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
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