雞蛋花、白葡萄、白桃、蘋果
Frangipani. White grape. White Peach. Apple.

About this coffee :

咖啡由居住在伊爾加切夫地區吉多縣阿里卡（Aricha）喀比勒（kabele）鎮附近的小農夫種植。大多數的農民擁有不到一公頃的土地，他們栽種咖啡存只是作為額外的經濟收入。

該地區大多數咖啡都是100％有機的，儘管沒有經過認證。那是因為那裡的農民根本沒有錢購買化肥，殺蟲劑或除草劑等。

咖啡櫻桃會先被送到通常離農夫家園5公里以內的處理廠收集點。在這裡咖啡櫻桃會被手工挑選以分離出任何過熟，未熟或損壞的櫻桃，然後再與其他批次合併以通往處理廠。

每天至少收集一次的咖啡果，然後將其送入處理廠。咖啡經過處理後，會在高架床上曬乾。在這裡，它們會以比較稀疏的方式舖開，並在幾週的時間內定期翻轉，直到達到12％的濕度（根據濕度計）為止。

這是我們喜愛的果花香耶加雪菲咖啡。 帶有雞蛋花可愛的花香，白葡萄和白桃的芳香，以及蘋果多汁的尾韻。 一杯可愛的咖啡在傍晚慢慢啜飲。

The coffee was grown by smallholder farmers living around the kabele (town) of Aricha in Gedeo County, Yirgacheffe region. Most contributing farmers own less than a hectare of land, and they grow coffee simply as a backyard cash crop.

Most coffee grown in the region is 100% organic, though not certified, as farmers simply don’t have the money to apply chemical fertilisers, pesticides or herbicides.

Coffee is selectively hand-picked before being delivered to the mill collection points, usually within 5 km of the producers’ homes. Great care is taken upon delivery to separate out any overripe, underripe or damaged beans before consolidating with other lots for the road to the wet mill.

At least once a day, the collected coffee cherry is delivered to the mill, where it is floated and then delivered to dry on raised beds. Here, it will be thinly spread and regularly turned over the course of several weeks, or until it reaches 12% humidity according to the moisture metre.

This is a fruity floral Ethiopian coffee that we love. With frangipani lovely floral notes, white grape & white peach aromatics, and apple juicy finish. A lovely coffee to slowly sip in the evening.

Brewing Recipe :