Brought to you by John Watt and Son
"Clean taste with hints of Blueberry juice, and a floral aroma."
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So sorry, we are making improvements
Sorry about this. We are making some big changes to our systems to make the process even slicker. We will be back soon for you to purchase through BeanMate. Sorry for the inconvenience
Cherries are hand-sorted for unripes and overripes before they go into flotation tanks, where the cherries are covered with water. Any cherries that float are removed. Whole, ripe cherries are then dried in the sunshine on raised African drying beds laid out on hessian cloths for about 15-18 days, depending on weather conditions.
This coffee is produced on a private farm owned by Israel Degfa, it covers 250 hectares, of which 150 is currently used for coffee production. It is situated alongside the river Turo and at an extremely high altitude near the town of Yirgacheffe, this allows for a slower maturation of the coffee cherry and gives more time for the plant to develop.
About the roaster
John Watt and Son
John Watt and Son blending recipes are closely guarded secrets which have evolved and been handed down over the past 150 years.
Read more about John Watt and Son.