Ethiopia Suke kudensa

This coffee comes from the Suke Kudensa private processing station in the Uraga region of Ethiopia. The station sits at an elevation of 6,500 feet and is one of twenty stations run by Testi Coffee, a family business founded by Mr. Faysel A. Yonis.

The station uses an enhanced processing method: they start by carefully selecting ripe coffee cherries and soaking them in water to remove any defective ones. The cherries are then pulped and undergo wet fermentation for 48 hours. What makes their process special is that they replace the water every 24 hours with fresh cold water, keeping the temperature steady at around 69°F. This ensures a slow, controlled fermentation process.

After fermentation, the coffee beans, still in their parchment layer, are dried on raised African beds for 21 days.

Once brewed, this coffee reveals lovely notes of apricot, lemongrass, Earl Grey tea (that's the black tea with bergamot), and jasmine.