Ethiopia Arsi Nansebo - Light roast

"Producing great natural coffees is challenging and it requires at least as much attention to details as producing good washed coffees. The cherries are the hand sorted for un-ripe and over ripe cherries to get a sweeter and cleaner product. The Natural coffee is normally processed at the later part of the harvest and that’s when the harvest is peaking at the higher altitudes. The first face of drying is crucial and are in relatively thin layers on the tables to avoid fermented flavors and it should reach what’s called the “raisin” stage at about 25% moist in a few days. It’s important to move the cherries carefully to avoid damage on the fruit. In the second phase, from 25% - 12% moist, the layers are built up, and it’s constantly moved during daytime, and needs some rest midday and at night. To fast drying will increase the very fruity flavors and make it unstable, but to slow drying can create mould and other off flavors. It’s a costly process that requires good labor and attention if you want it at the highest quality levels."