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.