1 Kg Ethiopian Coffee

Ethiopian coffee Family: arabica Variety: Heirloom and Yirgacheffe Process: Washed Producer: Small coffee growers ACS score: 85.75 Heirloom as such is not a variety, due to the difficulty of classification, coffees from native plants of the region are called heirloom, differentiating them from those created in the laboratory (hybrids). It is important to mention that the history of coffee begins in this African country. In this coffee you will find citrus notes, jasmine and chocolate, silky body. It has been cultivated and harvested in the Yirgacheffe area at an altitude of 2,000 meters above sea level. Coffee processed with the "washing" technique, which implies that drying is carried out after removing the skin and pulp from the fruit in a process called pulping, leaving only the coffee seeds wrapped in a dense layer like honey called mucilage that stops power to remove it is washed in large tanks of water (hence its name washed).