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Over the years, most of the Ethiopian coffees we've tasted have been wet-processed, or washed. Much of Ethiopia's great coffee reputation was built on this kind of processing through its system of washing stations, working with large numbers of smallholder farmers. Recently, there has been more exploration of the more traditional (and less resource intensive) African style of processing: natural (aka dry-processing). In this method, the coffee is dried in its fruit, rather than after having the fruit removed.
Natural processing can lend more sweetness and body to coffees. While it sometimes is reputed to sacrifice body and acidity, we've not found that to be the case with the better examples such as this one. In fact, natural processing seems to balance out some of the lighter and more acidic characteristics of high quality Ethiopian coffees with delicious results!
Expertly roasted by our friends at Origin Coffee Roasting, we've thoroughly enjoyed sampling this coffee at CCBHQ. It's unquestionably versatile, but we had particularly mouth-watering results in our French press, Aeropress and Chemex. It seems to like a bit of immersion and a full extraction. You'll find blackcurrant and berry flavours in most cups. It's also incredibly sweet. Sometimes, it's almost like drinking juice!
- Flavour: Nougat, Litchi, Blackcurrant
- Body: Medium, Buttery
- Roast: Light-Medium
- Acidity: Tangy, Berry
- Suitable for: Versatile
- Owner: Various smallholder farmers, Gora Kone washing station
- Town: Werka
- Region: West Arsi Zone, Nensebo Woreda, Sidamo
- Country: Ethiopia
- Altitude: 1,500 to 2,000 masl
- Varieties: Various heirloom
- Processing: Natural processed and dried on African beds