Fruity, Nutty, Creamy Body

Zone: Yirgacheffe
Altitude: 1900 – 2100 M
Varietals: Heirloom
Process: Natural, Grade 3
Harvest: Oct. – Dec.
Availability: SPOT, USA
Density: 65.6  
Moisture: 10.2%  
Water Activity: .550

Late in the coffee harvest in the Yirgacheffe region, many mills gradually shift from washed to natural coffees. Dry processing, or drying the beans in their cherries, lends a unique enhancement to the distinguished Yirgacheffe taste profile.

This dry processed Yirgacheffe is first carefully harvested by small farmers, then laid on raised beds to dry for up to 3 weeks. During drying, cherries are sorted and turned regularly to eliminate defects and ensure a clean final cup.

Though the growing area of Yirgacheffe is compact, the range of flavors that come from this region is broad and diverse. Coffee is at the heart of life here, and this small area produces thousands of tons of beans every season. This mildly sweet and nutty coffee elevates any blend with the distinct, historic flavors of Yirgacheffe.