BOB Coffee Lab
Ethiopia Idido
OriginEthiopia
ProcessAnaerobic, Natural
Summary
Amarech Ararso produces this coffee on her two-hectare farm in Hada Bekele, Idido, in the Yirgacheffe region of Ethiopia at 2,050 meters altitude. The Heirloom variety is processed using the Anaerobic Natural method with seven days of barrel fermentation followed by 15–20 days of sun drying. Flavour notes include red oranges, pineapple, peach, and plums.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Amarech Ararso
- Altitude
- 2050 m.a.s.l
- Variety
- Heirloom
- Notes
- Plum, Peach, Blood Orange, Pineapple
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The roaster
BOB Coffee Lab is a Bucharest roaster with a serious design streak — the whole thing started in a converted interwar villa and has stayed proudly aesthetics-dr…
AI-assisted description, based on roaster & cupping data.
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