Description
|
Processing |
Natural |
|
Cupping Score |
88+ |
|
Cupping Profile |
Clean, Honey, Creamy Apricot, Chocolate, Fruity and Complex |
|
Altitude |
1950 – 2000 MASL |
|
Moisture Content |
11.5% |
| Region/Area | Oromia Region |
| Farm | Zone: Gedyo | District: Hambela | Village: Buku Abel |
| Soil Type | Fertile, Red Clay |
| Length of Fermentation | 48 to 72 hours, depending on the weather. |
| Drying Method | Sun dried in the cherry on raised beds for 4–6 weeks. During this period, the cherries are turned every couple of hours to stop mold or over fermentation. |
| Sun Exposure | Shade-grown |
| Average Rainfall | 1950 – 2000 mm |
| Average Annual Temperature | 20 – 23 Degrees Centigrade |
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