Ethiopian Yirgacheffe (Africa) Size:3.5 lb. Bag 100 meters above sea level

100 meters above sea level (MASL)

water swapped every 3–4) polishes it

the coffee is thoroughly washed to remove the mucilage

This microlot reflects El Salvador’s shift toward experimental naturals

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

Ethiopian Yirgacheffe (Africa) Size:3.5 lb. Bag 100 meters above sea levelAfrican 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