Ethiopian Yirgacheffe Natural Process
There is something pretty special and unique about an Ethiopian natural when it’s at its best. We are excited to introduce one such coffee.
Who should drink it?
"Those who enjoy coffees that insist on being noticed." ~The Coffee Review.
Our Aricha Ethiopia Yirgacheffe Natural Process* is a coffee we would describe as striking and complex. Notes include tropical fruit, blueberry, watermelon, jasmine. Displaying a rich acidity and silky mouthfeel, this coffee is pleasingly exotic. We are pleased to introduce you to a new favorite here at JBC. Read Coffee Review's full review here.
- Farm: Rocko Mountain
- Altitude: 1950-2150 meters
- Location: Haricha, Yirgacheffe, Gedeo Zone Ethiopia
- Process: Natural
- Variety: Heirloom
- Harvest: November to February
The coffee is processed with the Natural Processing method, which starts with picking the fruit by hand and their shaking it in special sifters until only the correct fruit are left. A stage of drying begins where the fruit is laid on special elevated drying beds. At this stage we can observe the natural process of osmosis in which the fruit shrinks and loses its moisture while the bean is enriched by all the sugars and aromatic substances that are in the flesh. These give the coffee a fresh taste with complicated fruit flavors.
The coffee that originates here produces one of the most powerful flavor profiles anywhere in the world. The flower and citrus flavors are the most important and make it stand out from the varieties growing in other areas.