A Little Bit More

Strength

Ethiopian coffee is known for its complex and exotic flavour profiles, with a wide range of tasting notes depending on the region and processing methods. This Ethiopian coffee has been process natural. The natural process also known as the dry process, is one of the oldest methods of processing coffee beans. In this method, the freshly harvested coffee cherries are spread out on large raised beds or patios to dry in the sun. The cherries are left intact with the beans still inside, allowing the fruit to ferment and dry around the beans, as the cherries dry, they shrink and become dark in colour, imparting unique flavours on to the beans. The natural process is known for producing coffee with a full body fruity and wine like flavours and pronounced sweetness. This process contributes to the unique flavours of the cherries when sun dried creating rich and fruity notes of the beans. The Yirggacheffe is known for its floral and fruity notes, Blueberries and Rosehip are finishing notes of this coffee bean. Recommended to roast lightly and brewed with Drip/filter