Ethiopia Edido Natural

Excellent coffee from the Yirgacheffe region.

Dry processing allows the beans to assume the character of the fruit that surrounds them, making for a complex mouthfeel and resonant flavors. Not as bright and fruity as the washed coffees from this area but with a full body lending itself to a lingering aftertaste. Southern Ethiopian coffees like this are largely produced from distinctive, indigenous Ethiopian varieties (hence the term “heirloom”) long grown in the region.

Around 800 coffee producers from the Edido region deliver ripe cherries to the washing station where the cherries are sorted and dried on raised beds. The cherries are regularly turned every 2 to 3 hours for the first few days to promote even drying. This drying process takes a total of 5 to 6 weeks. The dried cherries are then hulled and stored in the high altitude and cool temperatures of the washing station to let the coffees rest an so preserve their longevity. The coffees are only transferred to Addis Ababa for sorting and cleaning just prior to export.

Wonderful when brewed in a French Press but also interesting and vibrant as a single origin espresso.