Every year, when cupping the natural processed coffees from Ethiopia, I’m surprised at how much improvement has been made in the quality of the coffees. When I started in coffee, many years ago, the naturals from Ethiopia, particularly Harrar, were full of fruit and sweetness but were often overshadowed by rustic and dirty flavor characteristics. Those days are gone.
The natural, or dry-processed coffees (which are left to dry with the coffee fruit still intact), are now so well tended to and are processed so well, that if it weren’t for their unmistakeably fruited cup profile they would be virtually indistinguishable from their washed counterparts.
This Egu Abaya, while filled with characteristic fruited flavors, also shines with bright acidity and a refined and balanced mouthfeel.
\ \ \ This coffee came to us through our friends at Nordic Approach.