Arabica Varietal: Heirloom
Attitude: 1340 - 2100 masl
Roasting: Light Medium
Tropical Fruits, Sweet Lemon, Cocoa Nibs
The soil in the region Yirgacheffe is a fertile red-brown, with maize, false banana, and shade trees planted in and around coffee plots. Natural processed coffees are dried on raised tables for 15 days inside the washing station’s compound. The combination of traditional heirloom coffee varietals, careful drying, and rich terroir produces a coffee that is sweet, clean, floral, and delivers the desirable Yirgacheffe profile. Thirty percent of all coffee bearing the much sought after Yirgacheffee name comes from this specific area.