Ethiopia Sintayehu Mesele Yiregu

What We Taste: Maple Syrup  Mango  Pineapple
 
Sintayehu Mesele Yiregu has been dedicated to her coffee farm since 2010, and she earnt seventh place at this year's Ethiopia Cup of Excellence with this natural process coffee.
 
Red coffee cherry is hand picked and sorted, and the clean cherry then pulped within six hours of being picked from the tree.  The coffee is dried on raised beds from fifteen to nineteen days to promote even airflow during drying and regularly turned to prevent fermentation.  Once dried the outer skin and dried fruit flesh are removed and stored to rest before export.
 
Yirega grew up in the Bensa region of Sidama, known for its rich climate and fertile soils.  The mother of six is deeply committed to environmentally sound farming practises, using natural materials and avoiding pesticides and chemicals.  The coffee is made up exclusively of a varietal called JARC 74158, named from the Jimma Agricultural Research Centre.  JARC varieties were developed using "mother trees" from Ethiopia's coffee forests, and are now grown for both disease resistance and exceptional cup profile.
 
The Ethiopia Sintayehu Mesele Yiregu is a sweet, bright, clean and juicy cup of maple syrup, mango and pineapple.  The finish is of jasmine and honeysuckle.
 
Available for either espresso or filter coffee brewing.