Tasting Notes: Pineapple, Plum, Lychee

Process:          Carbonic Maceration

Altitude:            2050 – 2100m

Variety:              Heirloom

Region:              Gedio, Yirgacheffe

About:

This Ethiopian varietal comes from the Gedio region in Yirgacheffe, grown on a 120-hectare farm at 2050m – 2100m above sea level. With annual temperatures averaging 23°C, flowering starts in August, and harvesting occurs between November and December. In 2020, the anaerobic processing method was introduced, where coffee cherries are fermented in sealed, oxygen-free tanks using carbonic maceration. The cherries ferment for 4-10 days, depending on temperature, allowing longer contact with the mucilage and enhancing fruity, wild flavours. After fermentation, the cherries are dried for 20-25 days on African beds.

Recommended brewing methods: V60, Aeropress, Clever Dripper

Learn how to brew this coffee with our Brew Guide.

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