Delicate and light, with a floral aroma. Fruity tones of cherry blossom, apple cider and orange citrus.
 
Smallholder farmers that live in and around the washing station will hand pick and deliver their coffee as cherry that day.
The coffee is floated and washed, and beans removed from the cherry through a de-pulper.
A fermentation occurs for 12-36 hours, before the parchment coffee is then spread out under the sun on raised beds.
 
Origin:
Ethiopia
Producer:
Daye Bensa
Process:
Washed
Altitude:
1700 - 2200m
Harvest:
October - January
Flavour:
Caramelised, Jasmine, Lemon, Sweet
Species:
Coffea Arabica
SCA score:
85
Varietal:
Heirloom