Felloween VI

Straight from the resting place of Gedeb, Ethiopia, Felloween VI comes from the Chelbesa station, where 672 smallholder farmers grow coffee at a bone-chilling 2,173 MASL. To perform its dark magic, whole cherries endure three excruciating days of dry fermentation before being laid out on raised beds to bake in the sun for 16 to 21 days, with daily turning as they slowly dry. The result is a rich, dessert-like cup with plenty of berry-and-cream sweetness.