Wonago, Yirgacheffe - Ethiopia

Wonago, Yirgacheffe - Ethiopia

from 11.00

Farmed by Desta Gola

Process - Washed

Variety - Heirloom

Altitude - 2000 masl

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Honey and milk chocolate drizzled over grilled papaya. 

Ethiopian coffee is still made up of many wild growing coffee plants – most of them have not yet been classified. The genetic diversity of the plants is innumerable and continues to be studied.

Once this coffee is pulped, its sugars remain on the bean and are put into fermentation tanks for a period spanning 48-76 hours, depending on the heat and altitude. Once the sugars are completely dissolved, the coffee is placed under the sun to dry.

This coffee has a milky chocolate body with the sweetness of grilled papaya and honey.