Ethiopian Yirgacheffe's beans are fermented for over 72 hours after having their fruit and pulp removed by the use of natural enzymes. This process allows the Ethiopian Yirgacheffe to absorb the sugars in the coffee fruit, creating a stronger full-body flavor in comparison to the dry-method of processing coffee. Ethiopian Yirgacheffe coffee beans are known for having a warm zing, which makes this coffee bean distinctive enough to rank as one of the finest. Virgacheffe have long been prized for their delicate, fruitiness, tea-like aromatics, clean citrus flavor. It has a subtle floral scent that leads into a crisp and complex fruit basket flavor. The finish is satisfyingly intensified but does not overpower with an earthy taste. Milky body provides the backbone for the fruit and aromatics, creating a harmonious balance.