1974-1975 JARC Selections & Local Landraces
This lot comes from Ngeusse Debela's second station in Worka Chelbessa, Danche. He's combined wet and dry fermentation processes to produce this coffee. Wet fermentation entails a fully submerged soak for 36-48 hours, and dry ferments for the same amount of time, sans water. Both processes are finished by being dried on raised beds for 10-14 days. The result is a beautifully classic washed Ethiopian - sparkly acidity, sweet honey, and complex florals.