The farmer Bekele Heto, at 52 years, grows coffee on his 38-acre farm near the town of Worka- Sakaro. Bekele has been cultivating coffee or 14 years but with the single lot program he has been able to sell his coffee as a micro lot and support his family of 14. Ripe cherries for this natural processed coffee were carefully hand sorted and floated to remove less dense coffee beans. Next the cherries were dried on raised beds for 15 to 20 days and turned regularly to avoid over-fermentation and mold. Raised beds are carefully constructed to ensure proper air circulation and temperature control, for optimal drying. The attention to detail results in an amazing, peachy coffee that is one-of-a-kind.
Roasted lighter to keep the nuanced flavor of Peach Bellini, Strawberry and Bergamot, we recommend brewing at a slightly higher temperature; between 203-205 degrees, and at a 1/15 ratio in order to extract the full potential of the coffee. Check out our pour-over brew tutorial here.
Altitude: 1800-2100 masl
Coffee Grading: Q1
Roast Level: Light