'Botabaa' in Ethiopia’s original text is Ababa Bota, which means garden. Southern Ethiopia coffees like this one are largely produced from distinctive traditional Ethiopian varieties of Arabica long grown in the region。
Whole ripe cherries are hand sorted for unripe and overripe by the farmers before they go into production. They are pulped by a disk pulper and graded in the pulper by density: The parchment is then fermented underwater for 24-48 hours, depending on the weather conditions. After which graded in the washing channels by water flow that separates the coffee by density. It's then soaked for 12-24 hrs in fresh, clean water before it’s moved to the drying tables
Skin drying the first hours under shade. The parchments are dried in the sun for about 10-12 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.
The dry aroma is lemon peel, white peach, lychee and floral aromas. As soon as the coffee enters the mouth, you can feel the sweet and rich flavours of white peach gummies, apricot peach and lemon custard, with aromas of orange blossom, bergamot and earl grey tea. The long jasmine and orange blossom floral finish are mesmerising. A comforting washed Ethiopian coffee that tastes best when shared with fellow coffee lovers!
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30th of May
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