This coffee is part of our Fruit Bomb Series and is bursting with tropical fruit, and berries and a vibrant acidity. Being a carbonic natural, this Ethiopian has an intense fruit character, with loads of sweetness. When the cherries are harvested they're hand sorted so that the most sugar-dense cherries make it into the lot. The cherries are then placed in stainless steel tanks, pumped full of carbon dioxide, and left to ferment in an anaerobic environment until the ambient pH is ~4.5. The cherries are then rinsed and left to dry on raised beds for a further 18-21 days. Expect blueberry, mango, violet, stone fruit, and a silky texture in the cup.
THIS COFFEE COLOUR IS
Sweetness & Flavour
A complex cup profile producing notes of Florals, Chocolates and Deep, Purple Fruits