This lot comes from Kochere, just south of the famous Yirgacheffe. Processed as an anaerobic natural, this lot exhibits a complex, yet clean cup profile.
Due to its elevation, this lot has a med-high natural acidity. During processing, this coffee has been subject to medium-high amounts of fermentation. This fermentation has produced complex, fruited aromatics, but also new acids, contributing to a higher overall level of acidity. Due to the acid and aromatic profile produced, this lot is considered complex and fruit-forward, but in turn, looses 'cleanliness' and 'clarity' (terms generally reserved for coffee with lower amounts of fermentation). The roast profile aims to display the fruited (acidity-driven) characters produced at origin. Expect notes of purple and red fruit, tropical fruits and sweet spice in the finish.
Colour can intuitively communicate
how coffee tastes.
At THREE we communicate how our coffees taste through colour. We have grouped all of the
coffees we offer into three different colour groups, based on their sensory characteristics. This
makes it easy for you to find coffees you like.
