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The “anaerobic washed with Cima yeast” method is a modern twist on traditional coffee processing
This microlot reflects El Salvador’s shift toward experimental naturals
bold and bright
yielding cherries with concentrated aromatics
the coffee is thoroughly washed to remove the mucilage
Ethiopian Yirgacheffe (Africa) Size:3.5 lb. Bag The “anaerobic washed with CimaAfrican Origin: Ethiopia Process: Washed Region: Kochere, Yirgacheffe Varietal: Heirloom Altitude: 1900 2000 meters Cupping Notes: Silky body and Tea Like with notes of Jasmine, Lavender, Bergamot and Stone fruit These cupping notes are relative to light roast profiles. As the roast profile darkens toward medium to medium dark, these notes will be slightly eclipsed, resulting in more sweetness and roasted flavor. Once the french roast profile is
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