I'm a big fan of Ethiopian coffees: they've got a unique flavor I haven't found anywhere else (though a Fijian blend I tried a time ago came close). This medium-light bodied roast has a nice non-acidic sweet berry taste with a little chocolate flavor throughout and such a warm, clean finish that your mug is empty before you know it. My brewing process (posted for science, not for criticism): 40g whole beans, hand-ground coarse for French press (coarser than standard) plus a pinch of sea salt. ~700mL steam-distilled water heated to 180°F. Bloom thrice (10 second intervals between each) and steep for 10-12 minutes.
Misty Valley Natural - Ethiopia
Cup Characteristics: Strawberry Sweetness, Citrus Acidity, Milk Chocolate Finish
SILVER MEDAL - GOLDEN BEAN NORTH AMERICA 2017, 2018
BRONZE MEDAL - GOLDEN BEAN NORTH AMERICA 2016
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 constanly 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.
PROCESS: Natural / Dry Processed
VARIETAL: Ethiopia Heirloom, Grade 1
REGION: Yirgacheffe, Aricha Station
ALTITUDE: 1,800 - 2,200 meters
PRODUCER: Various Small Farms
This is truly one of the finest coffees. I enjoy this coffee daily when I have it, because I just can't stop once I've opened the bag! It's smooth with berry and chocolate components that I enjoy.