From the Rocko Mountain Reserve, this delicious coffee was sourced in partnership with Falcon Coffees. This particular lot represent the hard work and dedication from the people that live and grow coffee in the Alemayu Woreda (neighbourhood), they utilise 12 hectares of semi-forest land dedicated to coffee under the shade of native trees such as Acacia and Cardia Africa.
The community deliver their cherries to the central drying station in Yirgacheffe town where the coffee is then processed. The lot is processed as a traditional dry natural, carefully inspected for any overripe or immature on the sorting table before being carefully laid on raised beds around two centimetres in thickness and turned every twenty minutes.
The cherries are covered during the hotter part of the day that is normally between 11am until 3pm to prevent fast drying, and the drying time can vary from 14 to 18 days depending on humidity.
Tasting notes of jasmine, pineapple and mango.