Coffee Story
Grown in the acclaimed Gedeo zone in the legendary Yirgacheffe region of Ethiopia in the Chorso Kebele by smallholder farmers between 1900 and 2200 MASL. This specific lot consists of regional local landraces grown by local smallholder farmers in naturally occurring semi-forested or garden conditions. After picking, the cascara-infused co-fermentation process takes place, followed by washed processing at the washing station.
Cascara Infusion Process Qishr
Cascara, locally referred to as Qishr in Ethiopia, is better known as the cherry husk, which is the dried outer layer of the coffee cherry. Cascara typically produces flavours similar to those of tea, with herbal notes, including floral and honey notes. On average, cascara is commonly described as tasting sweet and sugary, with an undertone of raspberry, prune, or golden raisin notes. Cascara is known to be high in antioxidants and reap benefits, including reducing stress, protecting against cell damage, and lowering the risk of diseases.
