For fans of tea-like coffees.
Lots of black tea notes combined with yellow fruits.
How? Ethiopian naturals never disappoint! Right after harvesting, the whole cherries land briefly in a large tub of water—the ones that float on the surface don’t make the cut. The ones at the bottom don’t stay there long either: they are quickly scooped out and transferred onto structures known as African beds—breathable fabric sheets mounted about 70 cm above the ground. Natural heat dries our coffee cherries, while the washing station workers regularly turn the crop so it dries evenly. At the end of this process, the cherry looks like a giant raisin and goes into a machine that spits out what we need—green seeds, which then set sail for Europe. We wanted to roast these beans in a way that highlights their fruity character. Let us know how you like this new release. Is a classic of the genre something for you?
