This batch originates from small-scale farmers residing in the village of Tebe Haru Wachu. Comprised of 650-800 small-holder producers, this exquisite batch, fondly known locally as Bitoya, is cultivated with care.
These farmers typically tend to less than 2.5 hectares of land, nestled in high-elevation farms ranging between 1,800 and 2,150 meters above sea level. Their coffee plants thrive under the protective canopy of the native forest.
Upon harvesting, the ripe cherries are sorted and pulped at the wet mill. Subsequently, they undergo fermentation for 36-48 hours, dependent on prevailing climatic conditions.
Following this stage, the parchment coffee undergoes a thorough washing process and is sorted based on bean density before being left to dry naturally under the sun on raised African beds for 10 – 15 days, until reaching the optimal moisture level of 11.5%.
Recipe
Dose - 15g
Yield - 240g
Grind - Coarse
Water Temperature - 92c
Time : 2:50
4 pours of 60g every 45 seconds
Fast Delivery
All orders are packaged with care and shipped within 3 business days.
You can expect your order to arrive within 4 business days within Australia metro areas, depending on shipping option chosen.
We ship internationally fresh coffee!
For international orders we use Fedex Express which takes about 3-10 business days depending on your location.
Ethiopia
Apricot, Bergamot, Jasmine Tea
1800-2150masl
