Blueberries, Walnuts, Juicy Body. Bright and Citrusy
Ethiopia's Yirgacheffe region is renowned for high altitude farms that yield small coffee beans densely packed with flavor. After harvesting, the coffee is dried for up to three weeks on raised patios under the hot African sun. Known as "natural processing," this method produces a sweet, citrusy coffee with distinct berry notes. We then peak roast the coffee to soften the bean's natural acidity and highlight its inherent brightness.