Super juicy and intensely sweet with fruit forward notes of ripe peach, nectarine, and mandarin orange.
Grown in the highest coffee region of Ethiopia: the forests of Uraga, in Guji. Here, soaring elevations exceed 2,300 masl, and traditional harvest methods mirror more of a “foraging” agro-forestry approach. The coffee trees which grow under the canopy are local landrace, or heirloom, varieties, which have evolved and adapted in the regional forests over long periods of time, pre-dating the introduction of coffee outside of the East African Rift. The trees produce less cherry than garden style or higher input farming methods. The low production volume is a result of forested shade and minimal intervention. The production may be low, but the coffees are stunning.
Sourced from the Hana Asrat Washing Station, which is located in the Yabitu Koba Village of Uraga. About 720 farmers deliver to this wet mill. Cherries are picked in the morning, and is depulped in the afternoon. After depulping, the cherry is fully washed via a 1-2 day fermentation; then soaked for a few hours before being dried drying on raised beds. With such a clean profile, the character of the forest coffee truly shines through.