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12 oz. BagLight Roast
Pineapple/Kiwi/Science
It’s an amazing time to be a coffee roaster! The ease of global communications has allowed coffee producers from all over the world to share research and techniques leading to broad use of experimental methods and dynamic cup results. We have been elated with the natural process coffees we have been purchasing from Gedeb Worka Cooperative. What sets this special lot apart is that the cherries undergo an intense fruit fermentation for three to seven days, weather depending, in a vacuum sealed bag. Once the desired Ph level and coloration is reached the cherries are then finally dried on raised beds. This process, called anaerobic fermentation, creates distinct organic acids due to the restriction of oxygen. This particular cup exhibits notes of pineapple, kiwi, cranberry, and cinnamon.
Elevation: 2000-2200 MASL
Variety: Heirloom
Preparation: Anaerobic Natural, Raised Bed Dried (See Above)
Light Roast
Pineapple/Kiwi/Science
It’s an amazing time to be a coffee roaster! The ease of global communications has allowed coffee producers from all over the world to share research and techniques leading to broad use of experimental methods and dynamic cup results. We have been elated with the natural process coffees we have been purchasing from Gedeb Worka Cooperative. What sets this special lot apart is that the cherries undergo an intense fruit fermentation for three to seven days, weather depending, in a vacuum sealed bag. Once the desired Ph level and coloration is reached the cherries are then finally dried on raised beds. This process, called anaerobic fermentation, creates distinct organic acids due to the restriction of oxygen. This particular cup exhibits notes of pineapple, kiwi, cranberry, and cinnamon.
Elevation: 2000-2200 MASL
Variety: Heirloom
Preparation: Anaerobic Natural, Raised Bed Dried (See Above)
12 oz. Bag