Light Roast (City +)

The majority of coffee in the world is wet-processed, meaning the fruit is stripped off the bean before the seed dries under the sun. In natural coffees, however, the whole coffee cherry gets put directly out in the sun to dry. This infuses flavors of the mucilage into the bean, and anything from fruit, tea, or dirt notes shows up after you’ve roasted it… and can either be amazing or terrible!

This part of the world is the birthplace of coffee. This offering is a wet processed fair-trade organic coffee from the Yirgacheffe region in central-southern Ethiopia. This coffee starts out with bright, distinctive, floral and citrus notes. The body carries it into a smooth, slightly buttery mellowness, and a clean crisp winey sort of finish that's unique unto itself. To many, Ethiopian coffees represent the epitome of coffee tasting.

Harrar is a dry proccessed Ethiopian with fruity, floral, berry flavor notes. I noticed tones of blueberry and black currant. The lingering body on the pallet carried a bit of cocoa and even a little cardamom. This offering is grown by the Oromia growers co-operative in the Eastern Highlands of Ethiopia, at an altitude of over 4265ft (1300m). Harrar coffee is highly regarded as some of the best specialty coffee in the world.