awesome coffee from Ethiopia this year. Grown in the Guji Zone of
Sidama Province, this Ethiopian green coffee is a natural processed
coffee, meaning the beans were dried inside the fruit rather than
after the fruit was removed, as is the case with wet- processed
or "washed" coffees. In its cherry form, coffee seeds (the "beans")
are surrounded by a very sweet mucilage as they grow on the tree.
During what is refereed to as "natural" or "dry" processing, the
entire fruit is left to dry under the sun on large beds. As the
fruit dries, some of the sugar compounds of the the mucilage finds
its way into the seeds, thus making dry-processed coffees sweeter
in taste, but typically less acidic.
Cupping Notes: Intense dry and wet aroma. Cedar, winey, and elegant. Flavor is dark chocolate malt, fresh pine, cedar, coffee blossom. Multiple berries (blueberry, black berry, raspberry). Very complex and deep. Moderate clean-cup. Sweet throughout the temperature range with syrupy aftertaste.
Roasting Notes: It would be unfortunate to pay a premium price for these beans, then to dark roast them. Anywhere between City and City ++. If possible, slow the roast way down right before 1st crack and being careful not to stall the roast (descending bean temperature), slowly finish the roast over the next three minutes. If a bean temperature probe is available, drop the beans at 405 F. Not as light as a cinnamon roast, but close to it!