Notes from the curator

This particular lot from Yaye is prepared with direct oversight from Faysel, working with just around ten producers’ coffee cherries to assemble this offering. The cherries go through even more rigorous sorting than is typical for Yaye, then extra attention is paid to how the coffee undergoes natural processing. Around 25 kilograms of cherries are piled at a height of five centimeters on raised beds, which are rotated five to six times each day for even sun exposure.