Etiopía Gerse

Summary

Ethiopian coffee from Gerse Kebele in the Gedeo zone, Yirgacheffe, grown at 1,900–2,200 m by smallholder producers on red clay soils. Made from endemic Ethiopian varieties, it undergoes a Cascara-Infused Fermentation: ripe cherries are floated, hand-sorted and pulped, then fermented with cascara from previously dried natural lots added to the tanks with mucilage and water. After fermentation the coffee is washed with filtered water, drained 6–10 hours and dried on raised beds. Cup profile: sweet, butter, pine nuts and white flower, with floral and citrus character typical of Yirgacheffe.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Price

€€€€

Region

Yirgacheffe

Producer

Varios productores de la zona

Altitude

200 - 900 m.a.s.l

Notes

Butter, Pine Nut, Floral

The roaster

Magnificent

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