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An incredibly distinctive coffee for the coffee aficionado.
These beans deliver a soft and syrupy mouth-feel, balanced acidity with no bitterness and naturally occurring flavor notes of sweet blueberry, figs, and dried banana
Altitude: 1800 to 2200 Meters
Varietal: Indigenous Arabica Ethiopia Heirloom, Grade 1
Process: Natural
Grade: Strictly Hard Bean
Certified: Organic
REGION: Yirgacheffe, Aricha Station
So smooth and sweet that it also great as a single origin espresso.

Ethiopian Misty Valley

  • From the birthplace of coffee these beans deliver a soft and syrupy mouth-feel, balanced acidity and strong flavor of blueberry, dried banana and sweet fig.
    The natural process also known as unwashed or dry process is the oldest method of processing coffee. The entire cherry after harvest is first cleaned and then placed in the sun to dry. It’s the process that turbo charges the fruitiness.
    It's so amazingly alive with taste that the sweet aromas hit like opening a box of Fruit Loops when you grind it.

    And the back-story is as interesting as the coffee.
    This exceptional coffee is exported through Ethiopia's only female miller/exporter, Asnakech Thomas.
    Asnakech or Bunny, as her friends call her, is owner of the Amaro Mill and 250 hectares of coffee farmland. Everything at the Amaro Gayo mill happens under her leadership. Native to the Amaro region, Asnakech decided in 2005 to return to Ethiopia and improve the coffee quality and living conditions of her community.
    The process begins by selecting the very ripest cherries from a handful of smallholder farms. These cherries are brought to the Amaro Gayo mill where they are hand-sorted and set on trestles in the sun, so the pulp dries naturally on the coffee seed. This extended contact with the pulp yields a much more intense taste. This is coffee processing the old way: by hand, in small batches and with care. She is very strict in selecting which coffees will be processed at her washing station and mill, choosing only ripe and ready cherry. The final step in natural processing, drying, is critically important one. At Amaro drying is carried out on raised African beds, keeping the coffee clean and free of soil, while aerating it from top and bottom.

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