Luna Coffee - Benjamin Paz Ethiopia Heirloom

Tasting Notes: Gentle Florals, Jasmine, Panela, Peach Tea.

Benjamin processed this special heirloom lot from seeds gifted by Laura ten years ago. It was fermented using a traditional washed process in ceramic tanks for 24 hours before being washed and dried. The typical processing method in Santa Bárbara includes floating the cherries, de-pulping, fermenting in ceramic tanks, and drying the parchment on raised solar beds for 1-2 weeks. The dried coffee is stored until milling close to export time to ensure maximum shelf life.