Ethiopia Metad Buku Natural

Ethiopia Metad Buku Natural

Buy Ethiopia Metad Buku Natural here.

Or to see what difference processing can make, buy it together with our Ethiopia Metad Chelchele Washed here.


Buku, Guji Zone

Indigenous Ethiopian varieties

1900-2100 m

December 2020-January 2021

Plum | Orange | Blueberry

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The “natural” process is easy to explain.  After the coffee cherry is plucked from the plant, it is immediately set out to dry.  Over a period of several weeks, the water evaporates slowly from the cherry, which darkens and shrivels until it looks like a little black pod.  Once it is fully dry (a moisture content of about 10 percent), the hardened cherry skin is mechanically removed and the seeds within are sorted by size and density. 

What is not at all easy to explain is what happens inside that cherry as it is drying.  The chemical reactions that take place leave a powerful imprint on the seeds, changing them in a way that can dramatically alter the flavor profile they will later produce when roasted and brewed.  Some character traits are amplified in the process and others suppressed.  A handful are created, tastes that are specific to natural-processed coffees and give them their trademark aromatic intensity. 

This mouthwatering natty comes from a village called Buku, located in the Guji Zone just a stone’s throw from the border with neighboring Gedeo, an area made famous by the “Yirgacheffe” branded coffees that were long considered the best in the country. Over the last decade, due in no small part to the work of the Adinew family and their social-impact driven operation Metad, Guji has become a hotspot for quality-seekers.  Today it is producing some of the most exciting coffees in Ethiopia. 

— Geoff Watts
Vice President of Coffee
Green Coffee Buyer for Ethiopia

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