What Did the First Cup of Coffee Taste Like?

No one can say. But this coffee might be as close as it comes...

Upon receiving this coffee, open up this bag and peer inside. You are gazing into a million years of nature. Ethiopia is hailed as the birthplace of coffee. The original. All other coffees came from this mother. Do you see the imperfections? The chaff on a few beans? The irregularity of this coffee comes from the “processing,” the method of removing the seed from the rest of the cherry. Most of the coffees we’ve delivered have been “wet-processed” coffees (also known as “fully washed”), using water and agitation to remove the seed. This coffee is different…This is Dry-Processed coffee. In the dry (aka “natural”) processing method, coffee is laid out to dry in the sun, with the skin intact. Once dry, the thick outer layer is removed. Very little is done…Nature creates the coffee through the ever undulating phases of the earth. Harrar, Ethiopia is one of the few coffee growing regions in the world that has the proper climate for this method. Beautiful and unique, and I thought you’d enjoy that.

Sourced from the subregion of Harawacha in East Harrar, it smells like strawberry-vanilla out of the grinder, in my humble imagination. Whereas last month we mimicked the dark-roasts of the 1960’s, this lighter style of coffee is popular today throughout the Pacific North West, Scandinavia, and Australia. Wait a few minutes and sip slowly to appreciate the subtle, fruity beauty. You can leave the milk out on this one.

Marc BeauregardComment