Ethiopia Yirgacheffe is a staple of specialty coffee- Ethiopia being the only country in the world where the coffee plant is native. This particular Yirgacheffe has been wash-processed in the classic tradition of Yirgacheffes. After the beans are free from the outer layers of skin and pulp, by use of natural enzymes, they are placed into tanks to ferment for 72 hours. This specific time for fermentation time will allow the beans to have a higher acidity, a cleaner floral flavor. Ours is no different with a light, clove up front, cooling out to lychee enveloped in an orange-like acidity. This Yirgacheffe is a fine offering, a quintessential flavor profile from Ethiopia.
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