Honeysuckle Sorbet

Summary

Honeysuckle Sorbet is a coffee from the Arbegona Rumudamo washing station in Ethiopia's Sidama region, produced by Daye Bensa and community outgrowers. Grown at 2200-2300 MASL, this coffee is processed using the anaerobic washed method: cherries are fermented without water in sealed barrels for approximately 144 hours, then de-pulped, washed, and dried on African beds for 16-20 days. In the cup, expect flavours of juicy bergamot, sweet honeysuckle, and sparkling citrus with a light body and clean finish.

Details

Format

Bean

Decaffeinated

No

Producer

Daye Bensa and community outgrowers from the Arbegona woreda

Altitude

2200 - 2300 m.a.s.l

Notes

Bergamot, Honeysuckle

The roaster

September

September is a micro roastery in Ottawa, Canada, built to chase sweet, bright, and interesting coffees. They work with small producers to source single-origin…