Kindu for Espresso - 250g

 Varietal: Heirloom
 Process: Natural
 Lot: Pink

Tasting Notes: Stone Fruit - Red apple - Brown Sugar  - Dark Chocolate.

 Processing Details

•  Coffees grow in small-holder farmers’ backyards (known as ‘garden coffee’) in   the 
   Yirgacheffe region
•  Cherries are harvested from October – January and taken to the washing station  where 
  small-holder lots are combined
• Coffee is hand sorted to remove under- and over-ripe cherries and select cherries 
  between 18-22ºBrix
• Cherries are dried on raised beds in full sun to allow the beans to absorb the sweetness 
  and fruitiness from the cherry pulp and skin
• During drying cherries are regularly turned to ensure even drying and maintain clarity. 
  On very hot days cherries are covered in plastic to control drying rate
• Cherries remain on raised beds and are frequently turned for 18-30 days until moisture 
  reaches 10-12%
•  Dried beans are then stored in the dried cherry pod for protection and to maximise 
  sugar and fruit flavour absorption until milling and export preparation where further hand 
  sorting and colour sorting is conducted to improve overall quality