Metu - Ethiopia Single Origin Espresso Roast
Washed Process with Dark Fruit and Citrus Clarity
Tasting Notes: Bergamot, blackcurrant, peach.
Ripe red cherries are carefully handpicked and delivered to the washing station, where they undergo processing within 8 to 12 hours. The outer skin is removed before the coffee is submerged for fermentation, lasting between 48 to 72 hours. This crucial stage allows for the breakdown of mucilage, refining the coffee’s clean and expressive profile.
After fermentation, the coffee is transferred to a drying tank for 12 hours, a step that helps
regulate moisture levels before the beans are moved to raised African beds. Here, they dry for 8 to 10 days, slowly reaching an optimal moisture content.
Once fully dried, the coffee is prepared for export, ensuring each lot captures the unique
terroir of Limu.
Country: Ethiopia
Region: Limu
Producer: Sali Abofogi Washing Station
Varietal: Ethiopian Landraces
Altitude: 2100-2200
Process: Washed
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Metu - Ethiopia Single Origin Espresso Roast
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