Selected from a group of small growers from within the village of Yabito Tome at an altitude of 1950 – 2000 meters above sea level. Processed at the Bisrat Melaku milling station. Shade grown in rich, fertile red clay soil before the ripe cherries are handpicked. The cherries are sundried with a fermentation period of 36 to 72 hours depending on the weather, turned regularly to minimise mould and over fermentation.
This region is renowned for producing some of the finest coffee’s available anywhere, this coffee is no exception
Tasting: Medium bodied & complex with a rich syrupy mouthfeel. Jasmine, strawberry, blackcurrant. Herbal and floral notes. Lingering floral finish.
