Flavour Notes: Yellow Peach, Honey, Lemon
Roast Degree: Light
Region: Yirgachefe
Farm: Halo
Altitude: 2,100masl
Variety: Heirloom
Process: Washed

Sweetness 7/10 - Honey
Acidity 6.75/10 - Mellow, citric
Body 6.75/10 - Jammy, honey-like
Balance 7/10 - Long finish, clean

The cherries are handpicked and initially sorted by smallholder farmers. Depending on how close they are to each facility, farmers deliver their cherries either to a nearby collection center or directly to the washing station. In some cases, additional sorting is carried out at the station to ensure quality. 

Once received, the cherries are placed into a hopper connected to a traditional Agaarde Disc Pulper. This machine removes the skin and pulp while simultaneously grading the coffee into first and second quality based on density and size. After pulping, the coffee undergoes wet fermentation in tanks for an average of 72 hours - though the duration can vary between 24 to 72 hours, depending on the specific lot and conditions. It is then graded again in washing channels, where lower-density beans float and are removed, leaving only the denser, higher-quality parchment coffee. The parchment is soaked in clean water before being transferred to raised drying beds, where it dries for 8 to 20 days. 

The coffee is spread in thin layers-ranging from 2 to 8 cm-depending on the climate, drying stage, and type of drying tables used, allowing for even and controlled drying.

Ratio

1:2.9 ~ 3.0

-Synesso MVP 
Pre-infusion 0.0sec / Pulse 425 (58-60g out)
Ramp up 4.0 sec / Ramp down 80%

-Linea PB / KB 90 
Pre-infusion 0.0sec / ABR 57.0g / Pulse 420

-V60 or Pourover 

3 pour, without agitation 

2:35 ~ 2:50 Brew

Pour 50g(ml)

At 0:30 pour until 180g(ml)

At 1:20 pour until 250g(ml)

- Moccamaster or Breville Brewer

  - Fetco