These naturally-processed Ethiopian beans are sourced from micro coffee producers organized around the Kebel Aramo coffee mill in the Yirgachefe District of southern Ethiopia. Ripe cherries are delivered to the mill as soon as they are picked. Throughout the day, the cherries are raked continuously to ensure a consistent drying process. From noon to 3 PM, the cherries are shaded to protect them from too much heat. When night falls, the beds are covered for protection from the rainfall. This drying process lasts a total of 12-15 days.
This Ethiopian Heirloom lot is grown and harvested at roughly 2100 masl between the months of November and January.
BREW IT UP!
FOR THE DARING: v60!
FOR THE REST: CHEMEX.