A beautiful heirloom lot from Ethiopia’s Yirgachefe region.

After hand-picking, the cherries were depulped and sorted before undergoing wet fermentation in tanks for 24–72 hours. The coffee was then washed and graded a second time. The dense, high-quality parchment coffee beans were then dried on raised beds for 8–20 days, resulting in a cup marked by heavy florals and a clean, sugary sweetness.

LINK: SINGLE ORIGIN COFFEE GRIND SIZE CHART