This is a very vibrant coffee from extreme elevations in the Guji Highlands. This single-estate selection is expressive and lively, with notes of sweet peach tea, ripe raspberry, and nectarine.
Hambela Wamena, Guji
Harvested at peak ripeness. Hand sorted. Depulped. Wet fermented for up to 72 hours, washed in channels, and graded by density. Lower density seeds will float and are removed, leaving only the denser, higher quality, seeds which are then separated as higher grade lots. Soaked for two hours after fermentation. Dried for ten days in two centimeter layers, and hand sorted one final time.