We are incredibly excited to be releasing a fresh Ethiopian coffee!
In the Bensa Woreda of the Sidama region of southern Ethiopia, between the months of December and February, coffee producers from the area deliver ripe coffee cherry to the Mirado washing station to be processed.
For washed coffees, the coffee seeds are separated from the skins of the fruit and then left to ferment in a concrete tank for 12-48 hours. Once fermented, the coffee will be washed clean and then transferred to raised beds to dry.
This coffee is coming to us a mere few months off of harvest. We've noticed subtle flavors of sweet lime, and a delicate, floral aromatic quality like honeysuckle.