On Filter: Floral on the nose, Rum, Bergamot, Grapey Finish

When we cup this coffee among the other Ethiopians, this coffee stands out the most, in terms of sweetness and floral. When this coffee cools the coffee becomes sweeter.

When Riyan started out this business back in 2015 doing pop ups, and coffee events. He bought this same lot of coffee to make a name for Dockyard. This coffee back then taste exactly like strawberries, and milk chocolate. Over the years climate, soil and processing method changed.

This coffee definitely brings back memories for us and definitely you will not regret getting this coffee. See photo above.

This exceptional natural-processed coffee is sourced from Aricha village in Ethiopia's Gedeo Zone. It's cultivated by a dedicated community of 800 farmers, coffee is produced at 1,900 to 2,100 m.a.s.l This high-altitude region's unique microclimates contribute significantly to the coffee's distinctive qualities. The primary varieties cultivated are kerume and heirloom varieties, showcasing the rich genetic diversity of Ethiopian coffee.

Once the coffee arrives at the station, pre-sorting of the cherries is performed. The team carefully hand-sorts them, selecting only perfectly ripe ones and removing any unripe, overripe, or foreign material. Afterwards, the cherries are floated in water. Low-density, imperfect coffee is removed as it floats, while healthy, dense beans sink to the bottom. The cherries then undergo a 12-hour soaking in water. This technique helps to initiate sugar reactions inside the cherry, which enhances the taste, giving it a honey-like quality.