Tasting notes: Peach, caramel, floral, bright
Produced by: Small farmers around Chire Aroresa
Altitude: 1800 - 1900 masl
Processing: Fully washed, sundried on raised beds
Thousands of small farmers live in the area where this coffee was grown; at high altitude where the Rift Valley meets the Bale Mountains. Small farmers have land sizes that range from 1-20 hectares with an average land size around 4 hectares. Scattered throughout the coffee shrubs are fruit trees like mango and banana, imparting their flavor into the soil and thusly the coffee itself.
People have been growing coffee here seemingly forever, and they know what they’re doing. Coffee cherries are picked at full ripeness, transported to a central washing station, and pulped and washed in mountain spring water all in the same day. The washed coffee seeds are then dried in the sun on raised beds for up to two weeks. All this care, attention to detail, and hard work results in clean, high clarity coffees with big flavors.
In this cup we taste peach, caramel, florals, with vibrant bright acidity.