Details

MostYirgacheffecoffee is prepared using a traditional wet method (the skin and pulp removed before the beans are dried), which produces a clean, often floral- and citrus fruit- flavor in the cup. This Yirgacheffe, however, is a dry-processed version (also known as a “natural”), which means that the beans were dried while still inside the coffee cherry fruit. This processing method produces a more defined floral and fruit character. Like most Ethiopia coffees, this striking and unusual coffee is produced by villagers on small, garden plots interplantedwith food and other subsistence crops. 

Origin Map

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