Coffee Description
This coffee launches with citrusy, sweet fragrances: malty, sugared lemon, honeysuckle, and honey candy. It’s sparkly, with flavor notes of orange zest and delicate florals, and bright with a juicy acidity; orange and lemon join brown sugar-sweetness in the finish.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Process
Washed
Elevation
2200 masl
Region
Yirgacheffe
About Multiple Small Hold Producers of Ethiopia
The little village of Celinga is fortunate enough to have its own processing station, and during coffee harvest, approximately 600 smallholders bring their daily pickings to the wet mill there. Since most farms boast 2 hectares of land or less, growers often pick wild coffee to bolster the amount they can grow in their gardens. Once delivered to the mill, their small lots are combined. The cherries then spend 48 hours in spring water, which is changed every 12 hours to prevent over-fermentation.
Yirgacheffe, Ethiopia
Mast Coffee Co.
Many coffee roasters start as a cafe and segue into roasting, but the two 23-year-old entrepreneurs who founded Mast Coffee Co. in 2013 had a different vision. Roseville, California (just outside of Sacramento) needed quality coffee, and Mast would provide it. Begun as a wholesale company with a focus on both outstanding coffees and customer service, Mast Coffee Co. quickly grew and will soon be opening a retail café.
Michael Sanchez and Stephen Mentze started Mast Coffee Co. in a garage, but quickly grew to a 3,500 sq. foot facility where they roast during the day and jam at night (both are accomplished drummers). From roasting on a popcorn popper to acquiring a 1989 Probat L12, these dedicated coffee dudes are building a family around great coffee and caring service in Northern California.
