23 Nov '14, 2pm

Our Natural Selection '14 is out. Six dried-in-the-fruit coffees! For the fruit lovers amongst us.

When the legendary dancing goats discovered coffee cherries in Ethiopia, 1,000 years ago, they didn't peel the flesh off the bean. Only later did we humans figure out how to separate the fruit from the pits, the so-called washed method. We are now rediscovering the beauty of the original method of processing coffee: the dried-in-the-fruit or Natural Process. This method produces juicy, fruit-forward, sweet coffee with distinct flavors. A good representative of this kind of coffee is our Ethiopia Yirgacheffe Wote Konga, a coffee which might fool you into believing that someone added blueberry extract to it! We have no less than six dried-in-the fruit coffees this season, from two growing regions. Some of the coffees are old favorites, like the Ethiopia Sidamo Guji or Yirgacheffe Wote Konga. Others are new to us: the phenomenal Costa Rica Las Lajas Perla Negra or the Panama ...

Full article: http://www.seattlecoffeeworks.com/featured-coffee.htm

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