New single origin

ETHIOPIA ALAKA
NATURAL

By Intelligentsia Sourcing | Aug 30, 2024

The Variety

Ethiopia


As the birthplace of coffee, coffee isn’t merely well-adapted to Ethiopia’s terroir, it evolved in the understory of the majestic forests of what is today Ethiopia. It should come as no surprise, then, that the heirloom varieties still grown there produce flavors that can’t be found anywhere else on earth. Each region and subregion of Ethiopia has its own terroir, leading to a remarkable amount of diversity within the country when it comes to the flavor expression — from peach to strawberry to jasmine blossom, Ethiopian coffees can take you on a journey of fruits and florals that are so compelling, you'll find yourself counting down the days until fresh lots arrive. For us, that day has come, and for the next several months you'll see these lots offered not only on our single origin menu, but they will also help to anchor many of our blends. 

The Variety

Alaka Natural


Ethiopia’s naturally-processed coffees are so exceptional that, years ago, we broke from an Intelligentsia tradition of serving only washed coffees to make room for them on our menu. Since that time, the knowledge of how to best process natural coffees has continued to spread, with many producers looking to Ethiopia as their guiding star. Often, when we ask top coffee producers in Latin America how they dry their coffee, they simply say 'camas africanas,' or 'African beds' — referring to the raised drying tables that improve ventilation and can be seen at washing stations across Ethiopia. This approach to drying coffee can lead to a more uniform result while allowing the coffee to dry slowly in a way that preserves its inherent characteristics. Taken too far, the natural process can present as heavy and process-forward, masking a sense of place. A careful natural, however, can express deep, developed sweetness that complements rather than obscures any florals or acids. 

Naturally processed lots from METAD's Hambela station are received in cherry, sorted for ripeness, and then spread across a vast network of raised drying beds where they are gently dried over the course of 2-3 weeks, cherry fully intact. Once dry, the coffee is sent to the dry mill where the now dried and shriveled husk of the cherry is removed before coffee is sorted and processed for export. 

We're offering this lot alongside its washed counterpart, providing a unique opportunity to taste how different processing methods can highlight distinct expressions of the region's remarkable quality.
 


Look For

Notes of Raspberry, Orange, and Red Grape

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