Ethiopia- Sidama Wicho Naturals G1 (SCA 88+)

Most natural coffees in Ethiopia are dried on open raised beds under direct sun. Wicho Station uses shaded African beds — a practice that slows the drying process deliberately, allowing the fruit sugars to integrate into the seed more gradually than open-sun drying permits. The result is a natural lot that carries berry jam complexity and winey depth without the over-fermented or heavy character that poorly managed naturals produce. Cherry arrives at the station from smallholder farms on the day of harvest. It is rinsed in clean water and delivered to the drying beds still in fruit. From that point, the drying process runs for several weeks under Yitbarek’s direct supervision. Moisture levels are checked daily. Parchment is stirred at regular intervals. Nothing is left unattended. This is the type of quality control webring through this international coffee lot . we have roasted this coffee as a light roast to bring out the origin notes of voilets, blackberries, acai berries, berry jam and a winey finish. expect this coffee to be fruit forward and red berry forward . ideal for people who prefer a fruity and floral coffee as black. ideal brewing methods will be pourover, aeropress, chemex, french press or moka pot .