Description
Process: Natural/Dry
The coffee is naturally grown under the shade of trees, primarily Ensete (false banana tree). The best cherries are bought from farmers in Halo Bariti. The coffee is initially floated to remove quakers, then placed on drying beds for 12-15 days. Cherries are turned frequently during drying and are covered during the hottest hours of the day and at night to control the rate of drying. This processing method is chosen to maximize quality. Once dried and stored, the coffee is transported to Moplaco in Gerji, Addis Ababa.
In the cup: Peach, blueberry, vanilla. With a round body, wild strawberries sweetness in the aftertaste.