Tulise

This coffee lot is from from the Adorsi washing station in the Tulise village within Yirgacheffe. Approximately 700 small-holder farmers deliver cherry to this washing station, and they process coffee in traditional Ethiopian fashion with some new advancements like extended fermentation time. Cherries are deplulped and fermented for 72 hours before being dried on raised beds. This extended fermentation time allows them to replace the water with fresh water roughly every 24 hours, resulting in an incredibly impressive and clean cup profile.

This region Yirgacheffe has become famous for coffee lovers around the world. It has a warm tropical climate with moderate wet and dry seasons. Most coffee is shade-grown by small producers using organic practices. Coffees are cultivated from 1600 to 2400 masl in these highlands. The multitude of microregions creates complex profiles depending on the washing station a particular coffee is from.