Ethiopia Misty Valley
The washed coffees of Yirgacheffe have long been appreciated for their delicate, tea-like aromatics and clean citrus flavor. Recently, producers in Ethiopia country have been reinventing the natural process to offer a completely different profile from this well-known origin. The Misty Valley is a prime example of the fruitiness, complexity, and character of these Natural Yirgacheffe coffees.
Developed by exporter and producer partner Abdullah Bagersh, the Natural Misty Valley is subject to an incredible amount of care from start to finish. When the ripe cherries are first brought to the mill to dry on raised African beds, they are constanly turned (day and night!) for the first 48 hours of drying to ensure an even evaporation of the moisture from the cherry. This lends a consistency and cleanliness to the cup, which can prove difficult in a process prone to mold and uneven air circulation. After the coffee is fully dried and the skin, mucilage, and parchment removed, it is sorted and traded through the Ethiopian Coffee Exchange as a Grade 1 Yirgacheffe.
1,900 – 2,200 M ASL
Peach, Cherry, Green Apple