This late harvest Yirgacheffe is beaming with tropical mango, milky black tea, and lemon tea cake. Maybe the hottest washed coffee of the year.
Producer Negusse Debela leads his team in the small region of Danche, a sub-region of Worka Chelbessa. This traditionally processed coffee begins with a 72-hour wet fermentation, and is finished on raised beds. We're incredibly fortunate to be carrying this coffee on our menu.
Region Yirgacheffe, Ethiopia
Altitude 2200 MASL
Process Fully Washed
Varietal Wolisho and Dega