Stunning coffee from Ethiopia. Pleasant taste of lemon and honey, supported by a rich sweet body. The large rise in citric acid keeps the profile vibrant and fun. What more could you want?
lemon, sugar cane, honey
Roasting style: light
Yirgacheffe is located in southern Ethiopia and is often considered the birthplace of coffee. Many great coffee lots come from this area as it contains the popular areas of Work, Arich, Koka, Congo, Beloya and the famous Chelelektu.
| PRODUCER | Small Scale Farms |
|---|---|
| REGION | Yigacheffe |
| VARIETY | Heirloom |
| PROCESS | Washed |
| ALTITUDE | 2000 meters |
Acacia coffee is named after the national tree of Ethiopia and comes from small farmers in the Yirgacheffe and Guji regions. The sweet, fruity profile of Ethiopian coffee is chosen to represent the classic flavors of some of Ethiopia’s most recognized coffee-producing regions. Acacia coffee is a reflection of the small farm communities that characterize the coffee production landscape in Ethiopia.
In these southern regions of Ethiopia, farmers harvest coffee selectively and harvest only ripe cherries by hand. Pickers change between trees every eight to ten days and choose only cherries that are at the peak of maturity. The coffee is wrapped and washed by hand in cement ducts at public washing stations. After fermentation in water is completed, wooden spatulas are used to completely rinse the coffee. The coffee is then placed on raised beds and allowed to dry in the sun.
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