Chelbesa, Espresso Roast

This coffee is the work of several hundred smallholder coffee farmers in Yirgacheffe, Ethiopia. It’s naturally processed, which means that the beans are dried with the fruit still attached. This method of drying involves extended fermentation, and a transference of sugar from fruit to seed. This can often yield wild, fermented flavors in the cup. 

Although this coffee benefits from the heightened sweetness and body from its processing, it's certainly not at the expense of cup clarity. The characteristic floral qualities that make Yirgacheffe coffees so special are expressed here in abundance.