For many people, naturally processed Ethiopian coffees are an unforgettable gateway into specialty coffee. Often, they are the first coffees to challenge what we think coffee should taste like. Combining a rich, syrupy texture with bold, sweet berry notes and floral tones, they command the drinker’s attention by subverting the stereotypical harsh and bitter “coffee” flavor.
Although we have served many Ethiopian coffees over the years, our fascination with them has never faded. Perhaps it’s no surprise that the birthplace of Arabica coffee continues to produce some of the most beautiful coffees we taste every year.
Coffee Profile
Flavor Notes:
Papaya / Chamomile / Red Plum
Producer:
850 Smallholders
Region:
Guji
Variety:
Mixed Heirloom
Process:
Natural
Coffee Bio
This naturally processed coffee is the product of 850 local growers from the Jigesa Village. Their care and diligence in growing the coffee is preserved in the exceptional processing at the Jigesa washing station run by Testi Coffee. There, they have strict standards for the ripeness of the cherries accepted, and they implement an extended flotation period, helping to separate out defects that lie beneath the skin of the cherries. The cherries are then dried on raised beds for 21 days. The result is a delicious balance of tropical and stone fruit notes, delicate floral overtones, and a round, juicy sweetness that keeps us coming back for another sip.
