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Natural fermentation in the civet’s digestive tract imparts a velvety texture and unique flavour before the beans are washed and sun‑dried
Region: Santiago de Maria
Teshale's journey into coffee has deep roots
Gradual and even heating: Due to its natural insulating properties
caramel and spice
Ethiopian Sidama Yirgalem - Natural Ethiopian Specialty Coffee (Unroasted) Brazil Natural fermentation in the civet’sEthiopian Yirgalem Unroasted Natural Ethiopian Speciality Coffee Grade: G3 Processing: Natural Varietal: Ethiopia Heirloom Varietal Region: Sidama Yirgalem Farm: Various smallholders Altitude: 2100 2200 meters above sea level Flavour Notes: white chocolate, molasses, almond
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