If the drying bed sees a hard noon, the jasmine leaves and does not come back.
The south, not the brand
Yirgacheffe became a flavor word. On the ground it is a cluster of mills, varieties, and drying habits. We buy from Aricha and from Bensa in Sidama because we can taste the difference in the same week, not because the names look right on a bag.
Washed, then wild
Aricha is washed: a short ferment, a thorough wash, raised beds. Bensa stays in the cherry. The natural is turned often and covered when the afternoon cloud fails. Hibiscus in the cup is the sign we want. A stewed, boozy note means the bed sat too long, and we pass.
How it is roasted
Both lots are finished light, just as the sugars open. Push them further and the florals collapse into generic citrus. We cup them the day after roast and again at day eight, which is when they ship.