Ethiopia Demeka Becha Station Layered Fermentation Lot

Highlights

“The Demeka Becha station in Bona Zuria, Sidama, is run by Tsegab Tulu for his father Ayele, and this 132 lb lot is Tsegab's own. Over about three days, pulped parchment is layered into a 10,000 kg tank with no water added, staggering the ferment from the bottom up, before shaded-bed drying. Roasted medium: peach, clove-like spice and hints of passionfruit with a syrupy, rounded finish.”