Ethiopia Yirgacheffe Gelana Abaya
blackberry, lavender, syrup
Grown in Southern Ethiopia, this coffee comes from hundreds of indigenous farmers who all take their cherries to be processed by qualified and highly experienced farmers. The coffees ferment for 36 to 48 hours and then spread out to dry in the sun for nearly 15 days. This process leaves the beans with light floral flavors of lavender, the fruitiness of black berries, with a slight sweetness that will leave you wanting to come back for more.