This coffee comes from the Sidama region of Ethiopia where the Rift Valley meets the Bale Mountains. All coffees from this region are brought to central washing stations, where the cherries are pulped and washed with mountain spring water. The coffee goes into a fermentation tank for 72 hours, and is sun-dried for up to 2 weeks on raised beds.This Ethiopian is very bright and acidity and has notes of Lemon, Jasmine, and a light Tea like body on it! This coffee is locally sourced and roasted in Baltimore.
Cupping notes: Lemon - Jasmine - Black Tea
Roast Level: City (Light)
Processing Method: Wet Processed (washed)