A textbook Yirgacheffe from the hands of producer Biru Bekele, grown around the town of Chito in the Gedeo zone of southern Ethiopia between 1,800 and 2,150 masl. These heirloom cherries are fully washed and then sun-dried for twelve days, a slow and careful finish that keeps the cup clean and expressive. The result is delicate and drinks almost like tea, with chamomile and jasmine florals floating over honeydew and bright lemon.
It works with any brewing method, though we especially love it as a pour over, grind size #11.
