Ethiopian Yirgacheffe (Africa) Roast:Medium Roast The result is a microlot

The result is a microlot with tart acidity from the anaerobic fermentation

Varieties: A mix of classic heroes: Blue Mountain

Note: Photos of Anaerobic Natural Processed Coffee are representative of the processing methodology and may not be specific to this Yellow Catuai

The History & Story

this approach helps preserve the coffee’s natural character while clearly expressing the influence of variety

Ethiopian Yirgacheffe (Africa) Roast:Medium Roast The result is a microlotAfrican Origin: Ethiopia Process: Washed Region: Kochere, Yirgacheffe Varietal: Heirloom Altitude: 1900 2000 meters Cupping Notes: Silky body and Tea Like with notes of Jasmine, Lavender, Bergamot and Stone fruit These cupping notes are relative to light roast profiles. As the roast profile darkens toward medium to medium dark, these notes will be slightly eclipsed, resulting in more sweetness and roasted flavor. Once the french roast profile is