Nafkot Admasu Idido Natural Yirgacheffe Yeast Fermented and is now in the

and is now in the hands of Hugo Brito

José Arnufulo Montiel is one of 65 smallholder farmers who deliver their cherries to Cafenor mill for processing

then transferred to African beds for drying

the coffee is dried in a dehumidifier to remove moisture while preserving the soft notes of the coffee and avoiding over-oxidation of the seed

the beans are washed using a thermal shock technique to fix aromatic precursors into the seed

Nafkot Admasu Idido Natural Yirgacheffe Yeast Fermented and is now in theNafkot Admasu owns and operates a 0. 5 hectare farm and processing station, located in Gedicho, Idido, Yirgacheffe, at an elevation of 2150masl where she grows an heirloom cultivar known for its distinct and nuanced flavours. While the coffee is grown organically, Nafkot has made the pragmatic choice to not obtain a formal certificate due to the prohibitively high costs involved. Nafkot does not operate a washing station, so after being meticulously