Ethiopia Yirgacheffe Yeast Fermentation

This coffee offers a cupping profile of red candy, honey, citrus and notes of a floral tea.

The yeast fermentation process involves soaking the recently harvested beans in a warm water and yeast bath for 48 hours. This process removes the mucilage, which would otherwise be removed by drying the beans in the sun or washing it off with water.

The yeast fermentation accentuates fruity and floral notes in the coffee, as well as developing a more complex flavor. 

Elevation: 2100m

Grade: 1

Varietal: 74158, Heirloom

Process: 48 Hour Yeast Fermentation, Washed