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Ever wanted to try one of our coffees before you splurge for a full bag? This is for you!
A complex offering from Ethiopia!
A nice rich cocoa body.
Sweet and juicy, like a berry compote.
Hints of jasmine as a subtle top note, but not overpowering.
Tasting notes: cocoa, berry compote, jasmine
Roast Level: Light
Process: Washed
Farmer: Co-Op
Location: Yirgacheffe, Ethiopia
Elevation: 1900-2200 meters
Varietal: Heirloom
Sold in 100g bags
Delivery fees applied at checkout
About the origin and farm:
Perched high in the misty highlands of southern Ethiopia's Sidamo zone, the Yirgacheffe region is a legendary cradle of coffee—where ancient heirloom Arabica varietals thrive. This coffee was grown on very small farms from 1,900 to 2,200 meters. This elevation in Yirgacheffe has cool, fertile slopes, blanketed in lush forests and rolling hills, which nurture the coffee plants slowly, allowing the cherries to develop extraordinary complexity. This coffee was sun-dried via the natural process for 2-3 weeks, letting the fruit ferment gently around the bean for bold, juicy depth.
Ever wanted to try one of our coffees before you splurge for a full bag? This is for you!
A complex offering from Ethiopia!
A nice rich cocoa body.
Sweet and juicy, like a berry compote.
Hints of jasmine as a subtle top note, but not overpowering.
Tasting notes: cocoa, berry compote, jasmine
Roast Level: Light
Process: Washed
Farmer: Co-Op
Location: Yirgacheffe, Ethiopia
Elevation: 1900-2200 meters
Varietal: Heirloom
Sold in 100g bags
Delivery fees applied at checkout
About the origin and farm:
Perched high in the misty highlands of southern Ethiopia's Sidamo zone, the Yirgacheffe region is a legendary cradle of coffee—where ancient heirloom Arabica varietals thrive. This coffee was grown on very small farms from 1,900 to 2,200 meters. This elevation in Yirgacheffe has cool, fertile slopes, blanketed in lush forests and rolling hills, which nurture the coffee plants slowly, allowing the cherries to develop extraordinary complexity. This coffee was sun-dried via the natural process for 2-3 weeks, letting the fruit ferment gently around the bean for bold, juicy depth.