This is a very interesting lot from a washing station we've been working with for a few years now. This is a blend of both wet and dry fermented coffee. The result is a very sweet and juicy coffee with more fruit forward complexity and a touch less acidity than we'd normally expect. In the cup we find florality and red tea, with deeper tropical fruit and a peach-like brightness.
1,900 - 2,200 masl
Harvested at peak ripeness. Hand sorted, then floated to further remove defects. Depulped. Half of this lot was fermented in the traditional Ethiopian manner: fully submerged in water for 36-48 hours. The other half was dry fermented for 36-48 hours. The lots were then blended and dried on raised beds until moisture content reaches 10.5%.