Ethiopian Yirgacheffe (Africa) Size:3.5 lb. Bag The cherries are fermented at

The cherries are fermented at each plantation

100 meters above sea level (MASL)

precise batches into standout specialty offerings

The “anaerobic washed with Cima yeast” method is a modern twist on traditional coffee processing

but anaerobic fermentation adds complexity—tartness and fruit-forward notes like cooked grapefruit—while the yeast ensures consistency

Ethiopian Yirgacheffe (Africa) Size:3.5 lb. Bag The cherries are fermented atAfrican Origin: Ethiopia Process: Washed Region: Kochere, Yirgacheffe Varietal: Heirloom Altitude: 1900 2000 meters Cupping Notes: Silky body and Tea Like with notes of Jasmine, Lavender, Bergamot and Stone fruit These cupping notes are relative to light roast profiles. As the roast profile darkens toward medium to medium dark, these notes will be slightly eclipsed, resulting in more sweetness and roasted flavor. Once the french roast profile is