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This is an uncommon NATURAL (Dry processed) Yirgacheffe coffee from the legendary Misty Valley mill (later known as IDIDO). Nothing is too good for these beans. They are stirred non-stop for the first 48 hours on the drying patio using rakes, and then they are sorted, sorted, sorted until they have acheived Grade 1 status which is rare for a natural coffee from Ethiopia. The result of all this care is that you have a flawlessly clean tasting coffee with sweet fruity tastes and aroma. Crystal-clean and sweet as candy. The overwhelming fruit is peach, but there is blueberry in there as well, and a lemon aroma although not very much lemon in the taste. Think of how a washed process Yirg tastes, but unlike the dryness/tartness it is sweet instead. I'm picking these beans out of the cooling tray while they are hot and chewing them down like they're candy. Grinding them and enjoying the aroma of the grounds so much I don't want to put them in the filter. Drinking it slowly and methodically, savoring the unusual but special fruity sweetness that the average coffee drinker has never experienced.
You get my point -- everything about this coffee is a joy. The body is thicker and creamier than a washed Yirgacheffe, and it doesn't have that bitter black tea note that many washed Ethiopians have; nor the fermented earthy aftertaste that so many natural Ethiopians struggle with. Roast this like you would any other natural process Ethiopia. I take it a degree darker -- about 10 seconds longer -- than I do a natural Harrar, but it's not a big deal to be off a few degrees one way or the other. Just that if you're getting more tartness than you want, you're letting it out a little early. If you're not getting much peach,you're a tad dark.
It came into port in July 2016