This is a lovely presentation of why we love washed Ethiopian coffees! In the cup we find a lime/lemonade acidity, tangerine, stonefruits, and clean and delicate florals. The entire cup is super clean and layered with beautiful structure. When cooled, the acidity becomes sparkly and the cup reminds us of a keylime acidity. We recommend you experiment with pushing this coffee into longer ratios and see how the acidity shifts. 

For best results we recommend you rest this coffee for at least 3+ weeks! We find these washed expressions to really open up with extended periods of rest of around 6+ weeks too. 

*Please note, the displayed product images and the bags may have variances in colors!

From September:

This is our second time featuring a lot from the Keramo site and washing station, run by Daye Bensa. This coffee highlights the sweet citrus and delicate florals we love in washed Ethiopian coffees.

The altitude of the Keramo site helps produce higher-density seeds. This lot is handpicked at peak ripeness and then floated to remove any defects. It is then de-pulped on the day of harvest and fermented in water for 36-72 hours before drying on closely monitored raised beds.