Flavor Profile: Blueberry, Milk Chocolate, Vanilla, Black Tea
Processing: Natural
Acidity: Medium
Aroma: Mixed Berry, Pleasing Spice Tones
Sweetness: Medium
Ethiopia is commonly recognized as the birthplace of coffee. Most of the Yirgacheffe beans are typically grown on smallholder farms or in semi-forest systems. Ethiopian coffee has distinct floral and fruit tones, exotic flavor and pleasant citrus acidity. It is a coffee of great complexity and a favorite of many.
Nestled in Ethiopia's Yirgacheffe region, the village of Chelchele produces exceptional coffee at altitudes of 6,234 to 7,218 feet. The coffee trees thrive in clay-rich soil, shaded by species like Enset and Acacia. At the Chelchele Coffee Station, the cherries are processed using the Natural method—hand-picked for ripeness and sun-dried on raised beds for 12 to 15 days until reaching a moisture level of 10-12%.
