A rare funky of Ethiopian coffee. When you sip it, will remind you of purple fruits and flowery aromatics. A simply complex, but still delicate. Although it dominant of ferment flavour, you also will experience of phosphoric characteristic from this coffee.
Tasting notes : Muscat Grape, Tasmanian Cherry, Rose Tea, Blueberry Jam
Region : Benesa, Sidamo, Ethiopia
Producer : Worka Chelichele Washing Station
Variety : JARC Varieties, local landraces
Altitude : 1.990 masl
Process : Natural Anaerobic
Cherry ferments anaerobically (without oxygen) for 18 to 24 hours.
After fermentation, cherry is carefully removed from bags and laid to dry in direct sunlight on raised beds. Workers turn cherry frequently to promote even drying. It takes approximately 2 to 3 weeks for cherry to dry.