This coffee is produced by smallholder farmer Hailu Abebe in the Chelchele area of the Yirgacheffe district, Gedeo Zone, Ethiopia. Grown at an altitude of 1,975 meters on volcanic soil, the coffee consists of a mix of heirloom varieties including Kurume, Dega, Wolisho, and JARC 74110. It undergoes a 72-hour natural anaerobic fermentation process. The flavor profile features notes of dark plum, cacao nibs, red currant, spices, and ripe banana.
Origin
Yirgacheffe (Ethiopia)
Flavor Notes
Spices, Dark Plum, Cacao Nib, Red Currant, Ripe Banana
