We’re featuring a brand new coffee from Kuma Roasters in Seattle. This coffee was produced by 800 small farmers in the Yirgacheffe region of Ethiopia. The Yirgacheffe is where coffee was born. You might have heard the coffee fable. Goats ate coffee cherries, started to dance and go crazy, and the goat-herders noticed and started to cultivate coffee. That was in Ethiopia.
There are 2 major ways to process coffee. There’s Dry Process, where the cherries are dried on big concrete flats. That’s the traditional way of processing coffee, and it’s how most Ethiopian coffees are produced. It makes sense for regions that are dry. And that fermenting process creates a lot of crazy amazing flavors: citrus notes, berry notes, fruit notes.
This coffee is unique for an Ethiopian coffee, because it’s Wet Processed. Wet-processed is typically seen in Central American coffees, where there’s more water and a more humid climate. The coffee cherries are completely removed from the coffee beans and the coffee is washed in water. Instead of the flavor of the cherry and the fermentation, you get the flavor of the bean.