We’re experiencing fuller bodied & sweet with notes of red currant, tootsie roll & hibiscus.

Producer: Primrose Coffee

Location: Amederaro Kebele, Yirgacheffe, 1999masl

Genetic Varieties: 74110 & 74112

Process: Natural

Importing Partner: The Coffee Quest

There is no prior fermentation to this Natural, maintaining a clean, fruity profile. This process starts by purchasing cherries from the local farmers and then handpicking them once they arrive at the Amederaro Konga site to sort out the over and underripe. The cherries are then floated and immediately placed to dry on African beds for approximately 19 to 21 days. During this phase, the cherries are regularly moved and rotated to ensure a uniform drying process.

Although the drying process for this lot might seem like a rather simple process, this is a technique they have been perfecting over the years, achieving a clean profile, with distinctive fruity and floral notes. The driving force behind this Amederaro Konga Natural lot is the producer, Primrose Coffee, whom beyond their dedication to crafting outstanding coffees, are deeply committed to making a positive impact on the communities involved.

Led by Mr. Abreham Mengiste & Mrs. Meseret Workneh, they have focused on various social responsibility programs, such as schools and bridge construction projects, and providing essential school supplies to students.