This Dry Process Ethiopian coffee bean is not like the typical dry process Ethiopians coffees that we've offered in the past. It falls in line with the espresso roasts that we've been recommending. We recommend this because, it has everything that is unique to the country: complexity and boldness in a smooth cup. While cupping, I noticed a caramel sweetness, light floral essence, and the perfect touch of citrus. Roasting this one dark has made it shine.
Coffee Production / Farm:
“This site is located in Gedeb in Gedeo zone of Southern Region. The area has an altitude between 1,700 and 2,200 masl with an annual rainfall of 1,200 mm to 1,700 mm. Coffees prepare at this site using clean water (for washed processing), and dried on raised African beds. Villages which provide coffees to this site are: Gotiti, Dula Mazoria, Daratu, Worka, Chelebesa, Halabariti.”
The site was established in 2003 and processes fresh red cherries by washed and natural (dry) methods. Cherries are dried on raised beds and hand-sorted every 45 minutes while drying.
Training is also provided to farmers with emphasis on processing methods, re-using organic materials and fertilization, and water sanitation.
||Full City (Dark)
||Natural (Dry Process)
||Caramel & Herbal Tea
||Various Local Farmers