This single-origin natural process coffee comes from the Yaye Washing Station in Ethiopia. Sourced from 50 smallholders in villages surrounding Yaye and Chericho, the coffee is grown at elevations between 2150-2300 meters. The variety 74158 (a selection from Jimma Agricultural Research Center) was carefully selected and processed with a special prep method. The cherry was hand-sorted to strict standards (95% full-ripe, 5% overripe) and dried for 28 days on raised beds under shade nets. The resulting cup features jammy red fruit balanced by dark chocolate, red wine acidity, and mild sugary sweetness.
Founded by a passionate husband-and-wife duo in February 2020, R Ki Coffee Lab is a gem in Richmond's coffee scene. They take a scientific yet artistic approach to their craft, meticulously sourcing and roasting small batches of high-quality beans to bring out their best characteristics. Their dedication to the craft is evident in every cup, creating a unique and memorable coffee experience.
