Rocko Mountain Reserve Process

New lot now in! We have a big following for this superb coffee and for good reason. There is big strawberry notes with softer peach & dark chocolate finish. Nice crisp acidity & big mouthfeel. Great Espresso for those that like a fruity hit & lovely longer brewed coffee. Grown by smallholder farms around the Rocko Mountain in the Haricha Woreda, Yirgacheffe. The coffee is heirloom varietal and is grown at around 1950 - 2150 m.a.s.l. The Yirgacheffe region is world famous for producing some of the best coffees in the world & has ideal conditions for growing top grade speciality coffee. The Natural process involves the ripe cherries being delivered to the mill where they are sorted and graded then placed onto raised drying beds in thins layers and turned every 2-3 hours. 6-8weeks later, depending on weather and temperature, the beans are de-hulled. This gives the coffee a very fruity & zingy cup. In 2008 Ethiopia began the centralization of all coffee exports through the newly established Ethiopia Commodity Exchange (ECX). This eliminated most roasters’ and importers’ ability to provide accurate information of the precise