The natural processed Ethiopian coffee is the kind that many coffee professionals fall in love with early in their careers. It's been the same for our roastery workers. You really remember the first time you taste naturally processed coffee. The coffee's incredible full-bodied softness and sweetness, combined with its berry-like and ripe fruity notes, create a captivating flavor experience. It also pairs exceptionally well with milk!
Natural processing means that the coffee cherries are dried whole. In short: the coffee cherry is picked from the tree, dried, and then the fruit part is removed to reveal the coffee beans. In contrast, in the "washed" process, the fruit part is removed first, and then the coffee is dried. These different processing methods produce slightly different tasting coffees.
This coffee comes from the Yirgacheffe region, Gedeo zone, from the Halo Beriti washing station. Around 490 small producers from the area bring their coffee cherries to the Halo Beriti washing station for processing. They cultivate a mix of typical varieties in their farms. The coffee is handpicked, then naturally processed, and dried on raised beds. The coffee cherries are turned regularly to ensure even drying. The berries are covered during the hottest part of the day, contributing to a better end result.