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Dried-in-the-Fruit Refinement: Ethiopia and Yemen Naturals - November 2013
By Kenneth Davids; Reviews by Kenneth Davids with Jason Sarley
At this moment I am drinking a cup of a coffee labeled “Ethiopia Amaro Natural.” It was sourced and roasted by Old Soul, an artisan baker and small-batch coffee roaster in Sacramento, California. Aficionados and regular readers of Coffee Review know that “natural” is the latest name for coffee dried inside the whole fruit, rather than after the fruit residue has been removed, as is the case with the usually brighter and more familiar-tasting wet-processed or “washed” coffees. When this drying inside ...
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Adapted from Coffee: A Guide to Buying, Brewing & Enjoying; Espresso: Ultimate Coffee; and Home Coffee Roasting: Romance & Revival. St. Martin's Press.
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