An anaerobic processed Ethiopian Yirgacheffe coffee
As with many Ethiopian coffees, this one comes from a cooperative. There are many tiny farms in Ethiopia but few of them are large enough to be considered estates. This coffee comes from the Agaro dry milling station and is a collection of smallholder farmers. Their coffees are handpicked at peak ripeness, machine pulped, then they undergo an anaerobic fermentation process before final washing. The coffee is then sun-dried on raised drying beds for just over a week, depending on humidity and sun. The results are tropical fruit and berry notes. Bright in flavor with tea-like body.