Biru Bekele’s Ethiopian Yirgacheffe stands out for its thorough washed process, which includes an 8–10 day drying period and the use of Cimma yeast during fermentation. This approach enhances the coffee's vibrant flavour profile, showcasing notes of lemon, lemongrass, red and orange fruits, and a delicate floral aroma, all balanced by a medium body.

CIMMA yeast is a specialized yeast strain used in coffee fermentation to enhance flavour development, control fermentation and improve consistency. Part of a growing trend of inoculated fermentation, it helps bring out fruit-forward notes, improves body, and ensures a clean, well-balanced cup. This process also reduces the risk of defects, resulting in a more refined and consistent coffee experience.