Farm: Bedhatu Jibicho
Roast: Medium - Light
Acidity Profile: Medium - high
Altitude: 1800 m - 1900 m
Process: Triple washed, as we washed process is one of the most traditional methods to separate the bean from the fruit layer. The process consists of fermenting the coffee cherry first and then taking it through the turbulent water with the intention of removing the skin layer and the mucilage, leaving only the parchment and silverskin. The process yields clean coffee; allowing you to taste the coffee itself. This is only possible due to no impact of the mucilage on the final flavors. the difference between washed and triple washed consist of two key factors, the length than the coffee is contact with the water and the times that is pass tru water to remove the layers of coffee this extra attention to detail deliver in a more sophisticated and delicate coffee experience.
This beautiful Ethiopian coffee is the product of the very detailed and hard work of the Bedhatu family farm, this beautiful Ethiopian is one of our favorites with beautiful notes of Jasmine, lemon grass and green apple fresh and floral by nature, this coffee got reviewed 93 points since 2019 by Ken Davis of Coffee review, in his words this coffee is, deeply sweet, crispy herb - toned , lemon verbena, plum, baking chocolate, hazelnut and honeysuckle notes in the aroma and the cup with a very sweet tart structure and brisk acidity.