Ethiopia Ayele Fulasa, Natural

This coffee is a great example of a natural Ethiopian coffee. It's delicate tea-like characteristics is enhanced by the natural processing, along with floral tones.

Ayele Fulasa expertly grows coffee at his farm at Werkasakaro, a region of Yirgacheffe. With a rich family history in coffee production, he implements traditional techniques passed down through generations. 

This is a natural processed coffee also known as dry-processed. During this traditional method the fruit remains upon the coffee, and the coffee cherries are dried whole. The coffee is laid out on sun-raised beds, or patios.  This technique requires careful expertise from the producers to ensure the coffee is moved and rotated through-out the day,  ensuring it dries evenly thus controlling any unwanted fermentation. This process takes 3-6 weeks. After the cherries reach an optimal low moisture content, they are sent to be hulled where the dried fruit around the coffee beans is removed.  Naturally processed coffees are know to have mild fruity notes, good body, and lower acidity. 

This coffee is a great example of a natural Ethiopian coffee. It has a pleasing berry-fruitiness and floral notes. It makes a delightful moreish filter coffee with tea-like characteristics, reminiscent of early-grey tea with its floral notes. 

• Region: Yirgacheffe, Sakaro
• Country: Ethiopia
• Elevation: 2,000 masl
• Variety: JARC 74110
• Processing: Natural