Ethiopia, Yirga Cheffe region (Idido) and an Indigenous/Heirloom bean. It’s harvested from October – March and has the most incredible pineapple and strawberry notes.It has a juicy, delicate acidity and a velvety sweet finish.
Process:
This is a naturally processed coffee, which means the coffee is dried with the fruit of the coffee cherry still on the bean. It’s picked, then sorted before the beans are raked out on a concrete patio and left to dry under the hot Ethiopian sun
Tasting Notes:
The Misty Valley is extraordinary. Expect incredible fruit sweetness, pineapple and strawberry notes, balanced out with a delicate acidity, a delicate chocolate finish and a velvety body. This coffee is very pleasant brewed with a paper filter, but it really shines in a French press or vacuum pot.
About the Farm:
To Abdulla Bagersh, coffee isn’t just business, it’s a calling. Mr Bagersh owns the farm that produces the Misty Valley coffee. Once upon a time, all of Ethiopia’s coffees were processed naturally. Then political turmoil, drought and famine destabilized Ethiopia. This, coupled with new coffee processing techniques, combined to very nearly destroy a way of life.
Lucky for us, Mr Bagersh has devoted his life to relearning the traditional coffee processing methods that were very nearly lost. Today, his farm produces one of the world’s finest coffees using one of the world’s oldest techniques, and the original varietal of coffee plant.
