Ethiopian Yirgacheffe Misty Valley Natural Process Fresh Roasted Coffee Beans

Description

Ethiopian Yirgacheffe Misty Valley Natural Processed Coffee Beans...an exquisite NEW offering...milky, sweet, and
aromatic!
This is a new coffee offering that rivals the natural processed coffees from Bali!
This is a bold, single origin coffee: chocolate with a caramel texture, heavy fruits and a sweet nuance.
Cupping Notes - Blueberry, Chocolate, Strawberry, Floral, Clean, Consistent, Balanced, Bright lemony sweetness. The cup finishes with lingering, pleasant mouth feel.
In the cup, the Misty Valley truly delivers. A perfumed floral aroma leads into a crisp and complex fruit basket flavor. Milky body provides the backbone for the fruit and aromatics, creating a harmonious balance.
Sweet, richly complex with honeysuckle, watermelon, strawberry, hints of pungent sandalwood and roasted cacao nib in aroma.
Region: Yirgacheffe, Gedio; Growing Altitude: 1750-1950 masl; Arabica Variety: Heirloom varieties; Harvest Period: August through November;
Milling Process: Natural; Aroma: Floral; Flavor: Blueberry, strawberry, milk chocolate; Body: Milky body, incredible balance.
The washed coffees of Yirgacheffe have long been prized for their delicate, tea-like aromatics and clean citrus flavor.
Recently, producers in the Gedio region have been reinventing the natural process originally developed in Ethiopia to offer a completely different profile from this well-known origin.
The Misty Valley is a prime example of the fruitiness, complexity, and character of these Natural Yirgacheffe coffees. Developed by exporter and producer partner Abdullah Bagersh, the Natural Misty Valley is subject to an incredible amount of care from start to finish.
When the ripe cherries are first brought to the mill to dry on raised African beds, they are constantly turned (day and night) for the first 48 hours of drying to ensure an even evaporation of the moisture from the cherry.
This lends a consistency and cleanliness to the cup, which can prove difficult in a process prone to mold and uneven air circulation.
After the coffee is fully dried and the skin, mucilage, and parchment removed, it is sorted and traded through the Ethiopian Coffee Exchange as a Grade 1 Yirgacheffe.
DID YOU KNOW...???
Ground roasted beans lose their optimal flavor in about 2 days.
Whole roasted beans lose their optimal flavor in about 2-3 weeks.
If your coffee wasn't roasted just before you purchased it, chances are, it isn't fresh. The difference in flavor between fresh coffee and stale coffee is not subtle. Did you know that without fresh coffee, your espresso machine will have a hard time producing that thick crema you are trying so hard to achieve? Drip, French Press, Vacuum or espresso - every brewing method will produce better results with fresh coffee. That is why we custom roast to your order. Or try purchasing our carefully selected green beans and roast at home. When home roasting, best at medium to dark,
however
if you enjoy tasting the roast level vs. the beans nuances, then light roast is a very nice alternative in cupping.