The washed coffees of Yirgacheffe have long been prized for their
delicate, tea-like aromatics and clean citrus flavor.
Recently, producers in the Gedio region have been reinventing the
natural process originally developed in Ethiopia 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.
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.
In the cup, the Misty Valley truly delivers. A perfumed floral
aroma leads into a crisp and complex fruit basket flavor.
Milky body provides the backbone for the fruit and aromatics,
creating a harmonious balance. The cup finishes with
lingering, pleasant mouthfeel.
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