Producer & Region
The coffee is collected from 350 nearby family farms, each spanning from 1 to a few hectares, and lies in the Gedeb Woreda, at elevations between 1,900 and 2,300 meters. The region's fertile reddish-brown soil, combined with its high altitude, contributes to the coffee's rich and aromatic profile. The Yirgacheffe area, known for low production volumes but exceptional quality, is renowned globally for its unique coffee character.

Processing
The cherries for this lot are carefully hand-picked and undergo anaerobic fermentation in sealed, pressurized containers for 7-10 days at 15-18°C. Sugar levels are precisely monitored to achieve optimal results. After fermentation, the coffee is transferred to drying beds and shade-dried for 15-20 days, with regular turning to ensure even drying and to prevent over-fermentation. Once the beans reach an ideal 11% humidity, they are prepared for export.

Flavour
The combination of the outstanding Yirgacheffe terroir and the flavour intensification through anaerobic fermentation makes this coffee exceptionally complex. Expect vibrant notes of jasmine and ripe peach, with a sweetness reminiscent of dark rum. The result is a rich, smooth cup with a long-lasting finish.