Ethiopia, Tulise, Yirgacheffe - Espresso Roast

This lot comes from the Adorsi washing station in the Tulise village, Yirgacheffe, where 700 smallholders deliver cherries. Adorsi follows traditional Ethiopian processing with innovations like extended fermentation. Cherries are floated, depulped, and fermented for 72 hours, with fresh water replaced every 24 hours, enhancing it's clean cup profile. The coffee is picked ripe and depulped the same day. The fermentation period is approximately 8–12 hours in open-air tanks, before the coffee is then washed in water channels to remove the mucilage. The coffee seeds will be spread on raised beds to dry for 5–15 days, depending on the weather.