We love making our friends try Ethiopian coffees because it has so much to offer. This one is no exception; it's fruity, floral and tea like. Not a box left unchecked ;)
This batch of pulped cherries were first fermented in water for between 36 and 72 hours and then they are dried in African beds covered with a plastic mesh for between 9 and 12 days until they reach 10% humidity. On sunny days, the beds are covered to prevent the coffee from drying out excessively.
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