ETHIOPIA GUJI SHAKISO GIGESA

Freshly picked cherries are delivered to the Gigesa washing station and immediately depulped. The pulped coffee will rest in fermentation tanks for 36 to 48 hours depending on the weather conditions! During the long fermentation process, the mucilage is broken down and ultimately removed through a final washing of the coffee in the canals. After being fully washed, the coffee is dried on raised beds for 10-12 days. Country: Ethiopia Variety: Heirloom Varieties Process: Wet Process Flavor Profile: Green Grape, Orange, Milk Chocolate