Highlights

“Yaye Arbegona is one of Sey's anchor projects in the Arbegona woreda of Sidama, and this year's lot comes from the same high-elevation site the roaster returns to each fall. Cherries were hand-picked at peak ripeness, floated, de-pulped and density-separated to Grade 1, then fermented underwater for 36 hours before drying on raised beds for 10-14 days.”