Recommended Roast Level
This Ethiopian natural processed coffee thrives between the lines. A light body and hints of floral notes reminiscent of jasmine tea set the stage for a wide array of various acidities. As it cools, the overwhelming sweetness of a chocolate-covered cherry comes to the forefront, making this cup an incredible journey of what a natural process coffee can offer. The majority of natural process Ethiopian coffees we’ve had have been a consistent fruit-forward flavor; this new Ethiopian lot we’ve received has that and then some.
Woreda Odo Shekiso Mill Coffee Production
This coffee is farmed in Dambi Uddo, Ethiopia, and then brought to be processed in a privately run mill in Woreda Odo Shakiso, Western Guji. In this area, it is very common to see coffee intercropped with other fruits and vegetables. This coffee was dry processed, which is the oldest type of processing method still used today and takes meticulous preparation. The coffee has to be spread to a layer depth of only a few centimeters, no more, to allow airflow. The coffee is turned hourly, or even more frequently, in order to facilitate even drying and keep the coffee from molding. It's not difficult but requires constant attention. Workers continually pull out lower quality coffee in the form of physical defects and coffee that was not harvested at peak ripeness in order to cultivate Grade 1 quality.
|Roast Level:||City (Light)|
|Flavor Notes:||Chocolate Cherry, Green Tea, Kiwi|
|Recommended Brew Methods:||Pour Over, Drip|
|Producer:||Woreda Odo Shekiso Mill|