This coffee comes from a rich subtropical area of Kochere and undergoes some fun experimentation. Our friend Sam from Keffa Coffee has been running this experimental lot with his friend Israel Degefa for three years now. According to Sam, one of the most interesting things about this coffee is that it gets better the longer the green rests! So this will definitely be going into our freezer for the vintage collection.
After three years of experimentation we think they are really starting to find the sweet spot with this coffee. There are over 884 farms contributing to this lot with mostly heirloom varietals. Once cherries are received at the mill they are fermented for 48 hours with the addition of Intenso yeast. After fermentation the coffee proceeds as a traditional washed coffee would with depulping, more fermentation with water to break down the mucilage, then drying in the parchment and preparing for shipping.