Taste Profile: Notes of Blood Orange, Lemon, Dark Chocolate, Honey and Hints of Raspberry.
About This Coffee:
Grown in the Yabitu Koba region, this Welichu Wachu produced washed coffee soaks in water for 4 – 6 hours then dried on raised beds for 5 – 6 days, the drying parchments no more than 2 – 3 cm deep. The parchment is frequently raked and then covered during the hot midday sun. Beans exposed to the hot noon sun, especially on the 4th or 5th day, can lead to the parchment cracking and the green bean inside becoming shriveled. After drying, the parchment is packed in clean bags and then it spends a further 5 days conditioning in the warehouse. This process has resulted in a well balanced coffee that suits both filter and espresso.
We hope you enjoy!
If you'd like your beans pre-ground, please select either 'Espresso' or 'Filter". Filter is suitable for plunger, percolator, cold brew and aero press.