Ethiopia - Yirgacheffe Natural

A refined, complex, fruity Ethiopian coffee

Notes of Raspberry, Dehydrated Strawberry, Red Hibiscus

Yirgacheffe Natural Tasting Notes

This coffee offers incredible depth of flavor. Abundant notes of red fruit, blueberries, and red hibiscus, along with blueberry, raspberry, apricot jam, and berry liquor. 

About The Producer

This coffee was produced by smallholder farmers surrounding the Biloya washing station. The farms typically feature intercropping of coffee with stable food crops, which eliminates or greatly reduces the need for costly fertilizers and pesticides. 
This particular lot of coffee was sorted for ripeness upon arrival at Biloya and then underwent a short anaerobic fermentation before being spread out onto raised coffee drying beds. The coffee is turned by hand over the two to three week drying period (depending on weather and initial coffee moisture) to ensure even drying and desirable fermentation.

How To Brew 

This coffee can produce a wide range of delicious cups varying greatly in flavor, body, and structure. We recommend using a 1:15 brew ratio and steeping with water between 185-200°F for no more than three minutes. brew ratios between 1:13 and 1:14.

Producers
Smallholder Farmers supplying the Biloya Coffee Mill

Varieties
Heirloom Ethiopian 

Processing Method
Anaerobically fermented 18-24 hours, dried on raised beds 2-3 weeks

Altitude
6300–7200'

Roast
Light