Ethiopia Natural
Ethiopia Natural
Naturally processed Ethiopian coffees are special in the world of "Single Origin" coffee flavors. These coffees are mellow and heavy on the palette, with a distinctively sweet, jammy flavor. That flavor comes from the processing system they have used for centuries in Ethiopia - now called the "dry" or "natural" process.
This coffee is composed of Indigenous heirloom varietals and is grown by the Halo Bariti cooperative at 1,600 – 2,300 meters above sea-level.
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DESCRIPTION
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TASTING NOTESRich, Sweet, Intense Berry Notes
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PROCESSSun-dried Natural
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REGIONGedeb, Ethiopia
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VARIETALIndigenous heirloom varietals
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ALTITUDE1,600-2,300 meters
Ethiopia Natural Coffee Grown by the Halo Bariti Cooperative as part of the Yirgacheffe Coffee Farmers Cooperative Union.
Located in the southern portion of the Gedeo Zone in Ethiopia, sits Gedeb, a prime location for cultivating coffee. Depending on the altitude at which coffee is grown (and other factors), different flavor profiles will reveal themselves. This fine Ethiopian coffee is cultivated at a very high altitude of 1,600-2,300 meters, with an abundance of sunshine, and no frost in the morning. This climate helps produce incredibly flavorful coffee beans with a hint of spice, and fruity, floral notes.
The Halo Bariti Cooperative was founded in 2012, formerly part of the WORKA Co-op and is an active member of the YCFCU. The coffee farms are tended to by over 250 families in this remote region of Ethiopia. When you buy our coffee, you know you're supporting hard-working coffee farmers all over the planet.
Customer Review
Coffee to Water Ratio
Using the correct amount of coffee will ensure that your coffee is brewed to strength, without over-extracting or under-extracting the coffee to compensate for an inappropriate dose. We recommend 2 grams of coffee for every fluid ounce of water used to brew. Weighing coffee is the most accurate way to measure the appropriate dose. If a scale is not available, we recommend 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.
Grind Size
Producing the correct particle size in ground coffee is one of the most important steps in coffee brewing. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. We strongly recommend burr grinders over blade grinders.
Water Temperature and Quality
Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We recommend brewing with water at 200-202° Fahrenheit for best results. Using fresh, clean, chlorine-free water is essential.
Coffee 101
Discover how to make the most in your cup with our brew blog - Coffee 101. Brewing variations, roast colors, coffee storage, steaming, and so much more. Not just for beginners, this info has gems for all coffee enthusiasts from novice to barista and beyond.
"[This] coffee is so rich and smooth. Makes me want to get up in the morning before everyone else and sit and savor my coffee moment. Delicious...you wont regret this purchase!"
