This Ethiopian coffee from the Yirgacheffe Region is processed using Project Origin's CM Natural (carbonic maceration natural) method. Ripe cherries undergo manual sorting and specific gravity sorting before being placed whole in humidity and temperature-controlled tanks where carbon dioxide removes all oxygen. After fermentation, the coffee is dried on raised beds for at least 30 days. Part of the Amber category, this lot features delicate flavor profiles with orange and yellow fruit notes, emphasizing transparency and delicacy rather than intensity. The processing is Lot 2308.
