About this coffee
NOTES: DELICATE JASMINE FLORAL NOTES, LIGHT STEWED PEACH, APRICOT, HONEY, CLEAN WHITE TEA, LEMON ACIDITY
About 1,600 smallholder farmers cultivate local landraces and JARC varieties in Shantawene, Sidamo. Their farms are situated in the foothills of the Bombe mountains. The mountains are towering, with farms reaching heights of 1,950 meters above sea level and beyond. Soil is rich and the landscape is verdant. Most coffee is grown under shade. Farmers selectively handpick ripe, red cherry and process it on their own farms. Most farmers use a disc pulper to pulp cherry and then ferment it in buckets, bags or tanks. Following fermentation, they wash parchment in clean water and then lay it to dry on raised beds or on patios. They rake parchment to ensure even drying. It takes approximately 10 to 15 days for parchment to dry.