This washed Ethiopian heirloom lot comes from the Oma plot, where ripe cherries are selectively hand-picked, depulped, and fermented in water for 36–48 hours. After thorough washing, the coffee is dried on raised beds under sun and shade for 12–15 days, producing a clean, balanced, and expressive profile.
POMA's impact: POMA have recently started implementing field trials at Gesha Village, specifically focusing on soil health and fertilization techniques
This Ethiopian heirloom lot has a balanced but bright acidity and fruit notes of berry and citrus, while having a delicate, tea-like mouthfeel.
