Ethiopian Misty Valley
|Roaster Location:||Lincoln, Nebraska|
|Coffee Origin:||Yirgacheffe growing region, south-central Ethiopia.|
|Review Date:||July 2008|
Big, rich, sweet fruit-toned aroma: blueberries, Port wine and a hint of flowers. In the cup, a pleasant fermented version of berry and wine tones develop, as well as a fruity dark chocolate-like quality. Pleasingly smooth aftertaste, with a suggestion of citrus peel lingering in the long finish.
A region of lush, rolling hills in south-central Ethiopia, Yirgacheffe is the most celebrated Ethiopian growing region. Most Yirgacheffe coffees are processed by the wet or washed method, meaning the fruit is removed from the beans or seeds before they are dried, which emphasizes the cleanly high-toned, intensely floral- and citrus-toned aspects of the Yirgacheffe cup. The Yirgacheffe reviewed here, however, is a "natural" or dry-processed version of the great Yirgacheffe profile, meaning the beans/seeds were dried inside the fruit, producing a flavor profile that is lower toned and richer with a giddy, wild, slightly fermented fruit. Like most Ethiopia coffees, this striking and unusual coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops. Coffee Emergency is a husband-and-wife-owned and operated small-batch roasting company and coffeehouse offering "coffee prescriptions" to their customers. Visit
Who Should Drink It
Those looking for an intense, sweet, fruit-forward coffee experience.
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This review originally appeared in the July, 2008 tasting report: Readers' Choice 2008: Hearty Coffee from the Heartlands