This coffee is produced on a private farm owned by Israel Degfa, it covers 250 hectares, of which 150 is currently used for coffee production. It is situated alongside the river Turo and at an extremely high altitude near the town of Yirgacheffe, this allows for a slower maturation of the coffee cherry and gives more time for the plant to develop.
Cherries are hand-sorted for unripes and overripes before they go into flotation tanks, where the cherries are covered with water. Any cherries that float are removed. Whole, ripe cherries are then dried in the sunshine on raised African drying beds laid out on hessian cloths for about 15-18 days, depending on weather conditions.
In the cup expect an amazing Ethiopian natural with a clean taste with hints of Blueberry juice, and a floral aroma.
Altitude: 1900 – 2300 metres
Processing: Natural, sun dried
Grade: G1 -For Ethiopian coffee