Travelling through the Kebele Koke through the Woreda Yirgacheffe, you will find the visual definition of wild coffee: natural mutations of arabica trees that speckle the forest growing densely and overhead around the hills that circle the washing stations. Red dirt roads lead the way to raised drying beds perched where the land allows them to be flat, while the sun beams down through the low-humid, dry air, helping to infuse the flavours of the cherry into the green bean, creating what we inevitably know will be incredibly delicious tasting coffees. Coffee grown from unpruned, wild varietal trees.

The coffee for this lot was grown in small lots known as garden plots and carefully hand sorted to only include ripe red cherries. These cherries are placed inside sealed tanks which are filled with CO2 pushing the oxygen out and controlling the yeast activity, temperature and humidity of the tanks for an extended fermentation at cool temperatures. The beans are dried for 20-30 days and then stored in cherry for protection and to maximise fruit flavours until they are milled and readied for export.

Project origin categorized CM selections into 4 different categories.

This lot's category is: 

Indigo - includes coffees that have a profile intense flavour, powerful qualities, and unique elements. This includes coffees that have undergone extensive and experimental fermentation, creating bold and strong flavour profiles.