About this coffee
The Ethiopian coffee is entirely produced by Tariku Mengesha on his farm. It is located in the Banko Chelchele kebele (neighbourhood) of Gedeb woreda, south of Yirgacheffe and just west of the bulgy border with the vast Oromia region. He processed the coffee as a traditional Natural process, first by soaking the cherries to remove all immature, floaters, overripe and foreign matters and then drying on raised beds for 28 days. This (74112) Ethiopian landrace lot is providing plenty of tropical and red fruit flavours to the blend.
The Brazilian coffee component of this blend is produced by Fazenda Capim Branco. The farm has been in the Andrade family since 1901 and is located in the Cerrado Mineiro region, north of the Minas Gerais state. This Yellow Catuai lot was processed using the natural method and brings creaminess and body as well as chocolate and nuts flavours to the blend.