Sideyard Coffee: Ethiopia 🇪🇹 Dry Process 🫐🌸 Nensebo Refisa
Hi Sideyard Friends,
This week's coffee is a powerhouse dry process cup that's fruited, perfumed, and rustic all at once. The wet aroma has cooked fruits like boysenberry syrup and a strong floral blueberry note. These same notes come through in the cup and are balanced out by raw sugar and cocoa in the finish, making for a highly complex and well balanced brew. The subtle floral/perfumed notes get covered up quickly by cream, so I highly recommend drinking this one black. It's such a naturally sweet coffee that I'm much preferring it without my normal dash of heavy cream.
This lot was processed at a processing station in Refisa village in the Nensebo region of Ethiopia. They process coffee for nearly 600 small farmers, most of whom grow an average of five acres of coffee or less. It's expertly sorted and processed, which helps make for an even roast with very few "quakers". Quakers are the beans that come from coffee cherries that were picked before they were fully ripened. The seeds inside these beans resist roasting due to their low sugar content and therefore come out of the roaster with a pale tan color. They're much more common in natural/dry processing because it's harder to sort them out, and while a few won't spoil your cup, the fewer the better for an even and consistent brew. Anyhow, roasters love a well-sorted green coffee :)
The origin track recommendation for the week is Future by Idri Di. Born in Addis Ababa, Di is now based in Montréal. This jazzy two-guitar and vocals track is over nearly as soon as she counts it down, "un, deux, trois". It leaves you wanting more, just like this week's coffee. :)
Cheers,
Ryan