Details
Roaster’s Notes
Negusse Debela and SNAP Coffee runs a tight processing plant, producing coffees that are beautiful examples of the classic Ethiopian flavor profile that we love. This lot begins with a popular method of underwater fermentation - leaving the cherries fully submerged for 36-48 hours - before it is washed and left to dry for two weeks on raised beds. The diligent processing and the ideal growing conditions of the region result in a bright, layered, sweet cup.