Category: コーヒー
このロットは、エチオピアの地域在来種である小粒のクルメチェリーで、イルガチェフェの高地で栽培され、グティティ洗浄ステーションで14〜20日間天日乾燥させたものです。フレッシュなブルーベリーとスイートクリーム、深いフローラルな香りを感じる表現力豊かなカップに仕上がりました。焙煎後2〜4週間で風味がピークに達します。
産地：エチオピア イルガチェフェ
精製方法：ナチュラル
品種：クルメ
⛰️標高：2,200m
焙煎度：ライト
⚖️袋サイズ：8オンス
The long sun-drying at the Gutiti station really comes through—there’s a deep, almost raisined depth to the cup that I haven’t found in other Yirgacheffes. I brewed it as a pour-over and the small Kurume cherries gave a clean, bright finish that lasted well past the last sip.
The dried cherry sweetness hits right away, but it’s the tiny Kurume beans that make this feel special—so much complexity packed into a small cup. Brewed it as a pour-over and got a clean, bright finish that lasted well past the last sip. This is my new go-to for slow weekend mornings.
The small Kurume cherries have a sweetness that lingers way longer than most Ethiopian lots I've tried, and the 14-20 day sun-dry really does something to the body. I brewed it as a pour-over and the cup stayed complex from hot all the way down to room temp. First bag's almost gone and I'm already o
