Some of us coffee folks swear by the washed process as the truest way to experience a coffee’s natural terroir — and this Ethiopian is a prime example of what they mean.
Without the influence of the coffee fruit during the fermentation phase, the beautifully light (but no less exciting) tasting notes shine through with a delicate sweetness and only an ethereal glimmer of acidity.
The washed process also highlights the intrinsic qualities of the Gibirinna 74110 and Serto 74112 varieties, which were chosen from the Metu Bishari selections made by the Jimma Agricultural Research Center (JARC) for their resistance to Coffee Berry Disease. Today, these are among the most propagated varieties of coffee in Ethiopia.
Washed coffee die-hard or not, it's easy-breezy to enjoy this sweetly floral coffee!
