ETHIOPIA GEMECHU SITE NATURAL

This lot from the Gemechu site is made up of cherries from smallholder farms in Mewa, Nensbo, Ethiopia.

Once ripe cherries arrive to the station, they are immediately laid out on African drying beds, where they are carefully dried over an average of 22 days. To ensure even drying, the cherries are turned hourly and covered with shade between 12–3 PM daily to protect them from direct sunlight. When the cherries reach a moisture level of 10–11%, they are sealed in GrainPro bags to enhance and preserve their aroma. The coffee is then stored in jute bags and rested for a minimum of 45 days before dry milling.

There is a candy and pastry-like sweetness to this coffee. The notes of lemon, cherry, and hibiscus bring bright acidity and a floral finish to the cup.