Unroasted Ethiopia Natural Yirgacheffe

Cupping Notes: Dark Chocolate, Grape, Strawberry
 
Elevation: 1850
 
Varietals: Ethiopian Heirloom
 
Milling Process: Natural
 
Drying Process: Raised beds
 
Harvest Start Month: November
 
Harvest End Month: January
 
The best flavors come out as a light-medium roast, from the famous Yirgacheffe region of Ethiopia, this powerful bean has a fruity notes of berrries and dark chocolate, with a sweet and floral body, like a viscous tea. Relatively lower in caffeine than its South and Central American varieties, Ethiopian Yirgacheffee is a coffee to enjoy during the evening or paired with an after dinner dessert.