Ethiopian Sidama - natural

This particular natural processed lot was sourced from a station in the Chiri district, in the far eastern Sidama zone, on the outskirts of the Harenna Forest National Park.  Several hundred farmers deliver coffee to the station where the fruit is carefully sorted then placed on raised beds for drying.  Spread thinly across the beds, the coffee is turned regularly to avoid over fermentation and mold.  Once dried, the coffee is transported to a dry-mill where close scrutiny is paid during sorting and quality control is executed through to the final export stage.

Indigenous Ethiopian varietals. Natural process.  

Cup Profile:  lavender, rosemary, dried berry, cocoa powder, nice body, well-balanced, medium roast