Reserve coffees are only available in 8 oz bags.
Mill Owner: Dejene Tadesse
Altitude: 1600-1800 MASL
Proc. Method: Coffee is depulped on a McKinnon disc-pulper, fermented for 18-30 hours depending on ambient temperature, and then cleaned in washing channels. Parchment is dried on raised beds for 9-14 days, protected with tarps from the heat of noonday sun and rain.
Varietals: Several different heirloom plants
With its rich, voluptous body and explosive flavors of deep cherry and raspberry, this coffee will explode in your mouth and leave a very pleasant aftertaste.
Like almost all coffees in Ethiopia, this coffee is grown by many hundreds of small-holder farmers each of whom cultivate less than five acres, intercropping coffee with other crops. They pick their own cherry and deliver to the one mill in Aroresa, to which 730 farming families contribute.