The Yirgacheffe region of Ethiopia is celebrated for its wet processed
coffees. These coffees are processed by removing the fruit and washing the
beans before drying.
These coffees are very clean tasting and complex, with pleasant acidity and floral notes. Naturally processed coffees have in the past been looked down upon, perhaps because of the crude processing methods. Coffees in the past were dried and allowed to ferment on the floor and on rooftops and this often led to rot or mold.
The Misty Valley region is slowly redefining this negative stigma. Upon researching this region and its farmers, it’s easy to see why. Coffee exporter, Abdullah Bagersh is at the head of this movement. The Bagersh family has been involved with coffee for several generations mostly in the export business. Abdullah himself owns processing facilities in Idido, Beloya and Michile. In an effort to revitalize the art of natural processing, he perfected it, producing coffees that are free of the defect that usually plague natural processed coffees such as over-fermentation or sour tastes.
Great care is shown to ensure the cleanest possible flavor in the cup. When brought to the mill, these coffees are placed on raised beds and turned constantly for 48 hours to ensure even evaporation. This provides remarkable cleanliness in the cup.
After the coffee is dried and the skin, mucilage and parchment are removed and it is traded as a Grade 1 Yirgacheffe
This coffee comes to us by way of Wells Coffee Co in Boca Raton, Florida. The family, including all three children, started out roasting to share with family and friends and as support grew, they realized that they needed a bigger space. Soon after, and with the help of some Kickstarter friends, they opened the first specialty cafe in Boca Raton this year. They now roast for coffee aficionados on an SF-6 (San Franciscan roaster) with hopes of soon opening a webshop and serving their coffees all over the world.
Their motto is “Drink Deeply” and they exhibit it every step of the way. From sourcing the best quality coffees and taking up the cause of the laborers involved. In Brandon’s words, “What we love most is offering excellent coffees that can both serve as a tonic for solitude and an elixir for human connection. It’s not enough for us to simply serve coffee; we strive to curate experiences that create space within the rhythm of people’s lives to drink deeply.”
Written by J. Jones and edited by N. Bhatt