This coffee is a single-origin selection from the Yirgacheffe region of Ethiopia, grown at an altitude between 1900 and 2100 meters. It is a landrace heirloom variety processed using a washed method. The beans are fermented for 24 hours, hand-washed, and dried on raised beds. The flavor profile is silky and aromatic, featuring distinct notes of lavender, jasmine, anise, and ripe plum.
Four Barrel Coffee is an independent, locally owned roastery in San Francisco that sources almost all of its coffee directly from third generation farmers and mill workers in Latin America, Indonesia, and East Africa. Roasting takes place on a vintage 1957 German machine, and the process is entirely manual, relying on highly trained people rather than computers to control heat and airflow. The roasting style is focused on cleanness, sweetness, acidity, and complexity. Four Barrel operates a pair of cafes in San Francisco and holds a partnership stake in The Mill.
