This is an exquisite example of a naturally processed coffee from Ethiopia. We almost never release natural-processed coffees because they generally lack terroir expression and cleanliness. In this cup, however, we find pristinely clean ripe fruits of blueberry and peach, along with a vibrant florality and a very big juicy mouthfeel.
Gibirinna 74110, Serto 74112
Odo Shakiso, Oromia, Guji
Harvested at peak ripeness. Hand sorted, then floated to further remove defects. Dried for 15-20 days in very thin layers that are moved and rotated frequently to ensure precise, even drying.
A couple of years ago we asked our exporting partner Osito and their producing partner Ture Waji to produce the cleanest “natural” possible. It has taken a few years, but they have indeed produced one of the cleanest naturally processed coffees we have ever tasted. Generally when a coffee is naturally processed, all of the flavors and properties that we consider to be terroir—tastes specific to the coffee’s origin and variety—are lost or covered up by the very loud presence of the natural process. This is why we tend to find naturally processed coffees to be, although sometimes quite good, not particularly exciting or interesting. We are very excited about this project and really look forward to seeing it develop. It has already produced some of the most terroir-forward, clean naturals we have ever tasted.
Both of these varieties are from the Metu Bishari selections made in the forests of the Illubabor Zone in western Ethiopia in 1974. The Jimma Agricultural Research Center (JARC) selected these particular varieties for their resistance to coffee berry disease. Now, they are some of the most propagated varieties in Ethiopia.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.