Roasters Note: Our one Natural Ethio this year is a pretty funky one. It’s still clean but not in an “it almost tastes washed way”
Background: Grown between the altitude of 1950-2250 meters above sea level. This Grade 1 natural lot was produced by 1209 smallholder farmers that deliver small quantities of ripe cherries to the communal washing station of Uraga. Once there it goes through a process of drying for 19 days.
The average farm size for these producers is around 2-3 hectares, much larger than the average farm in Ethiopia. Most of the work is done manually, hand picking, processing, and sorting. Organic compost is most common in Ethiopia, and pruning is less common. A farmer can typically have fewer 1500 trees in these semi-forest farms or coffee gardens. One tree typically produces cherries that make up roughly 100-200g of green coffee.
Natural. Grade 1.
Grown at outcroppers farms
Very winey (specifically Malbec), prune, allspice, brown sugar & black cherry