This coffee is from Ethiopia, specifically from the Kebele Koke in the Woreda Yirgacheffe region. It is grown from wild, unpruned arabica trees in small garden plots. The coffee undergoes carbonic maceration natural processing, where hand-sorted ripe red cherries are placed in sealed tanks filled with CO2 to control oxygen, yeast activity, temperature, and humidity during extended cool fermentation. The beans are dried for 20-30 days and stored in cherry until milling. This is lot 1124 from Project Origin's Indigo category, which features intense flavor, powerful qualities, and unique elements from extensive experimental fermentation creating bold and strong flavor profiles.
