Ethiopian Super Natural

We have Ethiopia to thank for coffee. It's the birthplace of the bean, which still grows wild there in resplendent diversity. In fact, it's the region's botanical variety that makes Ethiopian coffee so special, bestowing beans with a distinctive appearance and aroma—long and slightly curved, with a beautiful floral scent reminiscent of heady citrus blossoms. Generally, coffee from this region is washed process. But when samples of a natural process coffee from the region arrived in our Tasting Room in 2005, our Roastmaster Emeritus Jim Reynolds called it one of the most remarkable coffees he had ever tasted. It was so otherworldly in fact, we dubbed it a super natural—and we were fortunate to be the first to import this extraordinary natural coffee. 

Sweet and full, it’s memorable for being fragrantly fruity, with a whiff of white Bergamot flower, a concentrated dose of dried blueberry, and a shot of candied citron zest. Grown organically, handpicked at the height of ripeness, it is meticulously processed by the 'natural' method, where the pulpy fruit of the coffee cherry is dried on the beans, which are laid in a single layer to be dried in the East African sun. When the heat is at its peak, the coffee beans must be carefully shaded. For two weeks, the beans are monitored and ushered through a repetitive dance of shade and exposure to the sun’s drying rays, the flavor of its fruit sweetening as it dries. This prolonged contact between bean and cherry imparts the incredible wild and fruity flavor that is so distinctive. 

The key to a great natural coffee—or, for that matter, a washed coffee—is the quality of the fruit one begins with. Ours comes from the Guji zone and Sidama regions east of Lake Abaya and grown as high as 7,200 feet. Take a sip, and note the complexity, the rich mocca overtones. Truly a remarkable cup: a Super Natural worth savoring.