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Ethiopia - Solomo

LE 550.00
Out Of Stock

Ethiopia - Solomo

Solomo beans were processed with an anaerobic drying method, where the coffee cherries are placed in a hermetically sealed container emptied of oxygen. After about 18-24 hours, the anaerobic process begins by accumulating carbon dioxide pressure in the container. The coffee cherries are left for 4-5 days, where The pressure forces the flavors of the mucilage into the coffee beans, and then the coffee is dried for 15-18 days on raised drying beds.

Processing: Natural / Anaerobic.

Notes: Jasmine, Peach, Berries.

Weight: 250 g

Roasting Date: 21 Dec 2022