Ethiopia Yirgacheffe - Wote Konga

This is a Grade 1 natural / dry processed coffee from the Yirgacheffe region of Ethiopia. This coffee is from the Wote Konga Station in the Wote Konga Kebele in the Yirgacheffe region of Southern Ethiopia. The coffee is grown at an altitude of 3,200-4,500 feet above sea level. Approximately 800 farmers contribute to this station.

Roasting Notes: Light roasted is best, and no more than City +, otherwise the flavor goes right out of your roasters exhaust. The roast may appear uneven, but this is normal for this type of natural processed bean. Let the roast "rest" for at least two days before brewing and be amazed. Taking it a little darker will bring out dark chocolate notes and works well as an espresso.

Cupping Notes: Very intense aroma on the dry, wet, and break. Blueberry, blackberry, currants. Dark chocolate. High on sweetness. Creamy body. Long finish.

Note: these are unroasted green coffee beans