Elevation: 1770 Meters
Layers of brown sugar sweetness weave through heady flavors of port, black currant and plum forming a cohesive and complex cup with a buttery textured finish.
- 12 oz bag
The Gatomboya washing station is a member of the Barichu Cooperative Society. Despite a drop in over 40% in production, in part to Coffee Berry Disease, Gatomboya still produced excellent quality. Gatomboya’s producers cultivated this lot under shade. After depulping, coffee beans are fermented overnight, washed, fermented again for up to 24 hours, washed thoroughly in elongated channels, and soaked again. The parchment gets skin dried first, followed by 9 to 10 days drying on raised beds with seven days of rest after drying.