Fruit-toned at a variety of roast levels, from juicy berry accents, to deep bittersweetness with dried fruit accents. Notes of plum, dried pineapple, raspberry tea, citrus, dried apricot, bittering spice. City to Full City.

The dry grounds smelled saturated with sweetness at City and City+, developed dark sugars, panela, with red fruits, raspberry, and fragrant pie spices. Fruited sweetness marked the wet aroma, blueberry cobbler, mixed fruit jams, and a potent note of ripe cranberry. The flavor profiles are juicy and berry-toned at light roast levels, the finish refined, practically devoid of the rustic notes that can come with the dry process method. Our City roasts had a tangy cranberry flavor that brought tangy sweetness to the cup, along with raw sugar notes, like demerara and turbinado. The coffee cooled to accents of black plum, dried pineapple, and raspberry black tea. The cup aroma had fragrant hints of citrus peel and sweet herbs in the background that mingled with a pleasant bitter spice aspect in the finish. Our Full City batch had a very nice dark-toned bittersweetness, like cacao nibs, and high % cocoa dark chocolate, accented by delicious fruity accents of  natural dried apricot, berry jam, with intense dark cocoa in the long aftertaste.

Single farm lots from Ethiopia are uncommon for us, so we were pleasantly surprised to find this amazing dry process coffee from farmer Shitaye Abebe, in Gedeb. Ethiopia is mostly comprised of small-holder farmers who manage less than 1 hectare of land, and don't produce very much coffee. The tradition is to deliver their cherries to central wet mills who then bulk them together in larger regional blends, rather than separate them out as a microlot. Shitaye Abebe, on the other hand, manages a much larger coffee farm, and was able to produce these 100 bags of an incredible Grade 1 natural (aka "dry process"). His farm is located in a very high altitude part of Gedeb, called Chelchele, that peaks around 2200 meters. Like a lot of farmers in this region, Shitaye has cultivated his farm in varieties from the Jimma Agricultural Research Center ("JARC"). Specifically, he's growing JARC 74110 and JARC 74112, an heirloom that originated from the West, and was selected for high yield and disease resistance. His coffee was sold to us from a mill nearby called "Chelbesa Danche", where we've sourced some really amazing wet and dry process coffees in the past. It is part of a group of stations run by SNAP Specialty Coffee, Chelbesa being one of their most recent ventures. I'll also note that the site is certified organic, though this lot was not purchased with certification.