Koke Natural Process
The Yirgacheffe region of Ethiopia is known for producing some of the best, fruit-forward coffees in the world. Ethiopia is the birthplace of coffee, and this region boasts a field blend of various indigenous heirloom varieties. The Gedeo Zone produces as much as 30% of all of the Yirgacheffe region and is a major component of the local economy.
The Blanchard's Coffee Roasting Co. team consistently considers the Koke Natural as one if its favorite coffees. Soft strawberry aromas in the dry grounds, wet grounds and the cup, are so distinct, it is hard to believe they weren't added. There is a distinct soft, herbal quality that is reminiscent of lavender or bergamot, and a soft, round sweetness that leaves a pleasant, vanilla finish. The Natural Process is the original coffee processing method, where ripe coffee cherries are hand picked, floated in water to sort out any defects, and then laid out to sun-dry on raised beds in full fruit. Over the course of three to four weeks, the coffee cherry dries onto the coffee seed, much like a raisin. Especially early on in the process when the moisture content of the cherry is high, the fruit is in danger of over fermentation or rot, so it must be manually turned on a regular basis to ensure even drying. Natural Process coffees are known for their fruit-forward character and full body.
Koke Small-scale Growers Coop.
Gedeo Zone, Yirgacheff