This coffee is a boozy, jammy delight that comes from the Sewda Natural Coffee Processing Wet Mill in southern Ethiopia. This Mill serves around 600 smallholder farmers in the Oromia region.
Cherries are sorted, then sealed in an anaerobic fermentation vessel and fermented for 7 days until the pH level reached 3.8. This helps develop both the desired acidity, and the winey and floral flavour notes. Coffee is then dried under shade for 30 days. This process is long and arduous, but creates a big, bold, fruity coffee. Enjoyed primarily as a black coffee, but will pull up well in milk too!
Region : Oromia, Guji
Varietal : Heirloom
Process : Anaerobic Natural
Flavour Notes : Black Plum, Rose, Dried Apricot
Roast Level : Single Origin Espresso Profile
