This natural process coffee comes to us from the Yirgacheffe region of Ethiopia and the Adorsi Washing Station. More than 1000 small-scale family farmers bring their coffee to Adorsi where defects and under/over ripe cherries are sorted out before being sun dried for 15-18 days. It is then prepared to be sent to Addis Ababa for dry milling, grading, and export.
We’re tasting fruit punch, mango, and floral.
Region – Yirgacheffe
Varietals – Mixed Heirloom, Kurume
Process – Natural Process
