This coffee comes to us from the Gerbota Suka Washing Station in Yirgachefe, Ethiopia. The arrival cherry is sorted by hand first to separate the less dense cherries. Then, the good cherry is taken to raise bed to dry under the sun light for about 21 days. After the coffee is dried with cherry, it is then milled to remove the husks and then transported to the final processing warehouse.
Cupping Notes: blackberry, peach, watermelon
Harvest: December - March
Process: natural, anaerobic
Altitude: 1,937 - 1,950 meters
Varietal: Ethiopian Heirloom
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