Developed by exporter and producer Abdullah Bagersh, the Ethiopia Natural Misty Valley is a great example of the reinvention of natural processed coffee from the Yirgacheffee region of Ethiopia. Typically Yirgacheffe is known for washed coffees which have delicate, floral, and a tea-like flavor, with sparkling citrus notes and a clean, light body. Natural processed coffees from Yirgacheffe, much like the Misty Valley, have heavier bodies with a velvety mouthfeel, or a honey-like texture with bold berry flavor. And until recently, washed Yirgs have been seen as superior to natural processed coffee from that region, but we are excited that things are changing.
The charm of this coffee is that it has a juicy fruit quality while being wonderfully balanced and sweet. It's a complex yet approachable single origin and dangerously drinkable. To get the most out of your cup, we recommend the Kalita Wave to get a brew that is is full of fruit fruit and finishes chocolatey. We also enjoy this over ice, so feel free to customize your cup for those warmer days.
22g of medium ground coffee : 350g of water @ 205°F
For warmer days, this coffee handles a flash brew brilliantly. Flash brew is a great and fast way to get the sweet, fruity, and floral notes out of a light roasted coffee instead of cold brewing it for 14-16 hours which is typically better for darker roasts.
What you need:
22g of Ethiopia Natural Misty Valley with grind size medium-coarse (like sea salt)
220g water @ 205°F
Kalita Wave / Chemex / Hario V60
How to brew:
Add 22g of ground coffee
Add 5 - 6oz of ice to your carafe and then place your pour over brewer.
Pour around 30g of water into the bed of grounds to let bloom and wait 30 seconds.
Pour the remaining 190g of water in a spiral motion over the bed of coffee.
Pour brewed coffee + ice into a cup of choice. We add a little extra ice to keep it cool.