Ethiopia - Gara Agena

Acidity: Citric

Body: Round

Sweetness: Lingering

Aroma: Murcott mandarin, coconut oil and yellow tropical fruits

90% well-ripe, 10% overripe cherries are selected. The cherries are immersed in water tanks to remove floaters. Right after floaters are removed, cherries are allowed to undergo 4 hours of soaking in water. This technique helps to activate the sugar reaction inside the cherry and for the sugar to be possibly absorbed by the bean embryo to enhance the taste of coffee into a more honey-like taste. After soaking, cherries are dried on raised beds.