Origins
Why Does Natural Process Coffee Taste Fruity?
Three of the naturals on our shelf share one processing record and taste nothing alike. The reason is that almost none of the fruit's own flavor crosses into the seed.
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Notes from the roastery: what we buy, how we roast it, and what we have learned building coffee programs on the Gulf Coast.
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Origins
What Is Ethiopian Coffee?
The region on an Ethiopian label is a trading habit that outlived its system. Four specifications decide the cup instead, and a good listing publishes all of them.
Origins
Ethiopia Birbirsa Coffee: Bright, Fruity Light Roast Guide
Ethiopia Birbirsa is a natural process light roast grown near 2100 meters: granola, mango, orange. Brew it on a V60 or Chemex at 1:15 to 1:16.
Origins
Ethiopia Gerba Dogo: Guji Coffee Guide and Brewing Tips
Ethiopia Gerba Dogo comes from smallholders in the Guji zone: floral, stone fruit, clean finish. Brew it on a V60 or Chemex in about three minutes.
Origins
Ethiopia Yabitu Koba: Heirloom Coffee with Peachy Notes
Ethiopia Yabitu Koba is a natural process heirloom lot from a smallholder collective: cooked peach, apricot, dates. Brew at 1:15 to keep the fruit.
