This is a natural coffee, another way of saying dry-process. This means whole ripe coffee cherries are picked from the tree and laid out to dry on raised screens (sometimes called African Bed drying). This prolonged contact between the ripe fruit and the seed imparts a fruitier, more complex and wine-like coffee flavor. The whole husk and parchment is removed in one step, and all defective coffee seeds are removed by visual sorting. With Ethiopian coffees, where there is no wet-mill equipment to sort coffee, it is all done with the hand and eye.

The results are fantastic. This coffee is so floral and incredibly lively from start to finish. The acidity is amazingly well-defined and bright. The body is very light, yet thrilling. The aroma has strong, pulpy fruitiness and a lemon-blossom sweetness with dried peach fruit and lemon rind scents. The citrus quality comes through in the cup, as well as a spicy accent of ginger and a bit of clove, a wine-like accent to the fruit in the aftertaste, and a drying cocoa powder finish. As it cools, the chocolate shifts, and the aftertaste is more intense, like baker's chocolate. It's a joy to cup this coffee.