Friday, September 12, 2014
El Salvador El Molina Jasal
Ethiopia Kochere Grade 1
Ethiopia Yirgacheffe microlot Red Cherry Superior Grade 1
but also the mega funky and 'natural flavored' Pacamara Kassandra from Mexico are in the house.
Enough sweet funky stuff to fill a lot of cups till the new year!!!
The first time i tasted a Dry Processed coffee from Ethiopia i was blown away.
It was August 2007 when Kees Van der Westen brought along 2 bags from Stumptown. He passed them on to Sietse and he gave us a sample.
One of them was the all mighty Misty Valley from Ethiopia and this was our impression :
Since that first encounter i cupped hundreds of 'naturals', with mixed results. It's typical to be very surprised the first time. The coffee is sweeter, much fruitier and has more body.
The down side is the barn yard smell and flavors. It's a thing we also notice a lot with natural wines and mostly you love it or you hate it.
Over the years it became a new kind of fashion to bring this type of coffees and we also sold a lot of them.
But always with a warning: "Be aware, this is a natural coffee and maybe not what you are looking for..."
I think it's good to serve them, but not when you don't have something 'regular' on offer. Sometimes bars offer just one filter or espresso and then is such a natural processed coffee not very smart.
For Ethiopian Naturals we tend to go towards the Grade 1 picks. These are way cleaner then the Grade 3 or 4. Less earthy, less barn yard and more towards sweet and body. Once cooled down it almost tastes like fruit juice with tea and coffee.
For Centrals we see a lot of experimenting going on. Sometimes for the good, sometimes for the worse.
When done properly we find them less funky, but as good as the Ethiopians. So, we like to offer both of them.
Now waiting when the first Kenyan naturals are coming to town. Or would that be too much of a 'killer'?
Here some more interesting info about 'Natural Processing" :