MASTER ORIGIN Ethiopia contains Arabica, dry-processed by Ethiopian growers who have used the method for longer than anyone else. The resulting cup is decadently aromatic, with rich, warm notes of fruit jam and orange blossom flowers.
Unique processing method
Western Ethiopia had traditionally produced more unwashed coffees. The method involves drying the whole coffee fruit, in its entirety, and “mucilage” only removed once the cherry is desiccated.
After picking and selecting ripe coffee cherries, farmers spread them out on raised patios to dry in the open air, under the full sun. At night, cherries are covered to prevent them from absorbing moisture.
To ensure even drying, cherries are methodically turned and raked (best practice: every hour), by hand or with a wooden rake.
When dried, the fleshy red outer layer (“pulp”) becomes dark purple, taking on the appearance of a cured olive or dried raisin. Like a raisin, it goes through progressive stages of drying, eventually ending up brittle and black.
Only when the cherry is fully dried can it be milled to remove the seed, which is in fact the coffee bean that we roast.
It can take up to 4 weeks before the cherries have sufficiently dried and reached an optimal moisture level. Since the drying fruit and skin acts like a natural encasement, fermentation occurs in a closed environment, which adds sweetness and ripe, dry flavours.