Ethiopia Natural Coffee: What Makes It Stand Out
Origin & Regions:
Ethiopia is the birthplace of coffee, and its “natural” (dry-processed) beans mostly come from regions like Sidamo, Yirgacheffe, and Harrar. The coffee is grown at high altitudes (often 5,000-7,000 feet) by small farmers, many using traditional, organic methods.
What is “Natural” Processing?
With the natural (or dry) process, ripe coffee cherries are picked and dried in the sun with the fruit still on the bean. The cherries are spread out on raised beds and turned regularly until completely dried, which allows the fruit’s flavors to soak into the bean.
Flavor Profile:
Super fruity and floral—think blueberry, strawberry, tropical fruit, and jasmine.
Sweetness is intense, with wine-like complexity and a syrupy body.
Often has a sparkling acidity and lingering, perfumed aftertaste.