Featured Roast/Torréfaction de la semaine: Ethiopian Sahama

The featured coffee for this round is similar to but not the same as this one. Rather than focusing on the fact that the present one is not “wild harvested”, or that it is not a micro-lot, take note that this is a Grade 1 Ethiopian (the highest!), Natural Processed coffee. Grown at 1650m in the region of Kaffa on a family run plantation.

In contrast to wet processing, where the fruit of the cherry is separated from the seed very early in the process and before the seed (bean) is dried, natural processing means that the fruit of the coffee cherry is left on the seed (bean) to dry before being removed. This later process, often used where water is scarcer, allows the drying fruit to influence the final taste of the bean. This taste will be noticed in the cup.

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About Art Brûlant

Artist and Coffee Roaster who likes the outdoors, cycling and fly fishing and also operates "Art Brûlant" a coffee place with space for Art.
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