Ethiopia Semeon Abay (Filter)
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Tasting notes: Applemint, White Grape, Blackberry, Cacao Nibs
Altitude: 2000 masl
Processing Method: Natural
The cherries are harvested from high altitudes, around 2000 masl. Coffee cherries are hand-sorted before it begins fermentation. The cherries are then put into polypropylene bags which are stacked in piles of two. The bags rotate every 12 hours, for five days, to increase the development of lactic bacteria by restricting the air circulating the cherries, resulting in intense, fruity and sweet coffees. The cherries then removed from the bags after five days and spread them in thin layers on the drying beds to stop the fermentation process. The average drying time is 15-20days.
Recommended storage condition: Air-dry room temperature, avoid shielding from the sun