Ethiopian coffee beans – Kochere Gedeo Natural Process
Altitude: 1500 – 1700 METERS
Harvest: Oct – Feb
Soil Type: Volcanic loam
Region: Gedeo Zone
Coffee Processing: Natural
Drying: Raised Beds
Cupping Profile: Winey, with medium body and medium acidity; hints of blueberry, sweet stone fruit
and a spicy aftertaste
These Ethiopian coffee beans really exemplify what a natural coffee should be. There are two main processes of removing the pulp and sticky flesh from the coffee bean; 1) The Washed Process 2) Natural process. The difference between the two is that in the washed process, the pulp is removed prior to the coffee seed being air dried. This process reduces the chance of something going wrong during drying. However, when done right, a natural coffee shines with flavors and aromas that are truly unexpected, and can showcase the potential of coffee.
After picking the ripened cherries, the farmer then moves them to raised drying beds where they are raked and monitored until the moment that these beans achieve their optimum flavor. These Ethiopian coffee beans shine with brilliant flavors of blueberry with lingering spice in the aftertaste.