APRICOT | TROPICAL FRUIT
ORIGIN: Ethiopian
REGION: Guji
VARIETAL: Heirloom
PROCESSING: Natural
ROAST DEGREE: Light
Natural processed Ethiopians are wilder and more gamey in taste. They usually have a sweetness to them along with a heavier body. The beans are picked by the farmers and then spread out to dry in the sun. They are then raked every few hours throughout the day.
This process means that they are not always dried evenly, which helps create the funky taste of an Ethiopian natural. It’s a proud tradition and it certainly packs a punch!
Ethiopia is the historic origin of coffee, and even today the breadth of its flavour experience is profound. The Hambella impresses with it's wilder and more gamey taste. They usually have a sweetness to them along with a heavier body. This classic Ethiopian coffee is a natural processed coffee, dried in the African sun.
We love this coffee in the filter, but whatever the brew method, we know you will enjoy this coffee – and as a New Zealand coffee roaster who pride ourselves on roasting and supplying coffee that people enjoy, we would love to know your thoughts.
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