ORIGIN:

Yirgacheffe (Ethiopia).

Ethiopia is the birthplace of coffee, and there are documents from the year 900 that already refer to its use as a drink.

Ethiopia is the fifth country in the world in terms of coffee production (although it may vary depending on the vintage), but it is undoubtedly one of the benchmarks if we talk about quality. 98% of the producers are family farms of less than 2 hectares, which deliver the cherries to the washing stations that process the coffee in groups.

This coffee comes from three washing stations located in the south of the country, halfway between the Yirgacheffe and Guji regions, both areas well known in the country for their high quality coffees. The most common variety is the Ethiopian Heirloom, which is a hybrid between the native Typica varieties. The harvest begins in October until the month of June

TASTING NOTES:

We find characteristic notes of stone fruits and sweet citrus, mandarin and jasmine tea. With tones of fresh butter and toffee, and a background of cilantro. Its bright acidity and creamy body converge in an elegant and persistent cup.