Naturally-processed Ethiopian coffees are special in the world of "Single Origin" coffee flavors. These coffees are mellow and heavy on the palette, with a distinctively sweet, jammy flavor. That flavor comes from the processing system they have used for centuries in Ethiopia - now called the "dry" or "natural" process. The Natural Coffee Process The ripe cherries are picked and immediately put onto a patio or raised beds to dry in the sun. The skin and pulp remain attached as the cherry dries and the color changes from a vibrant red to a dark red and finally, dark brown. The skin shrinks, locking in the sugars from the fruit. Once the coffee cherry is hard and dry, it is milled to remove the hardened pulp and skin from the green coffee bean. This coffee is comprised of Indigenous heirloom varietals and is grown by the Halo Bariti cooperative at 1,600 – 2,300 meters above sea-level. There is something special about this coffee and you’ll know it when you taste it. Blueberries? A hint of strawberry jam? Yum.