This wonderful Grade 1 from Yirgacheffe is a great example of what a well processed natural can offer us. It has a delicate and clean shine that reminds us of blueberries and raspberries, accompanied by an aroma of white flower and pepper. To all those who like very juicy Ethiopian coffees and loaded with fruit, this is your option. This lot comes from small family farms or gardens in the Dumerso area of ​​the Yirgacheffe area, so famed in the coffee world for its complex and floral profiles. The Moplaco drying station for this region receives coffee from hundreds of families who bring cherries from the surroundings of their houses, scattered throughout the mountains. Drying of cherries is done in raised beds above the ground, in single-tier layers of cherries, and dehydration takes about 4 to 6 weeks. It is important to highlight that the uniqueness of Ethiopian coffees lies in the "non-genetic modification" of the coffee plants. In Ethiopia there are thousands of unexplored varieties and those that are known remain intact, and this Heleanna emphasizes every time she talks about the subject. Ethiopia is the cradle of coffee, the varieties are specific to each area, scientists have recognized 37 varieties of which 34 are natural. Many times we find that Ethiopian coffee is of the Heirloom variety and what it means is that it is "ancient root", it does not define the variety itself, but rather it is generic. The variety is named after the area in which it grows and where it has been growing for several years, it must have the characteristic flavor of the area.