Ethiopian Super Natural is Out of this World

ETHIOPIA: THE ORIGIN OF ARABICA

We have Ethiopia to thank for coffee. It's the birthplace of the bean, which still grows wild there. Arabica coffee—the species that dominates global trade—is typically grown at higher altitudes, offering the most refined flavors in coffee. Although named for Arabia, where it was first traded, coffee was discovered in Ethiopia’s Kaffa region over 1,000 years ago.

THE DISCOVERY OF A SUPER NATURAL

The growing regions of Ethiopia are known for coffees that use the ‘washed’ processing method, but we’ve chosen to do things differently, with remarkable results. In 2005, we were fortunate to be the first to import an extraordinary coffee from Ethiopia that was processed using the ‘natural’ processing method. Sweet and full, Ethiopian Super Natural is memorable for being fragrantly fruity, with a concentrated dose of wild blueberry, bergamot, and a zip of candied peel.

METICULOUS CARE BEGETS MAGNIFICENT FLAVOR

‘Natural’ processed coffee begins with hand-selected ripe coffee cherry, carefully laid in a single layer to be dried in the East African sun. The prolonged contact between bean and cherry in natural coffees imparts the incredible wild and fruity flavor that is so distinctive and apparent as you sniff the heady aroma of sweet blueberries.

When the heat is at its peak, the coffee beans must be carefully shaded so they don’t burn or scorch, and individual fruit that spoils is culled. For two whole weeks, the beans are monitored and ushered through a repetitive dance of shade and exposure to the sun’s rays, the flavor sweetening as it dries. It’s a time-consuming and risky process, which is why washing the coffee is usually the preferred method. But when it’s done with care and expertise, the results are supernatural: bright and citrusy notes—intensified and deeply sweetened with sun-warmed sugars—for a winey, fruity flavor that is unlike anything else in this world. Take a sip and note the complexity, the rich overtones. Truly a Super Natural worth savoring.

THE KEY IS IN THE QUALITY 

The key to a great natural coffee—or, for that matter, a washed coffee—is the quality of the fruit one begins with. Ours comes from the Guji zone and Sidama regions east of Lake Abaya and grown as high as 7,200 feet. And this year, ESN is extra special: it's organic, and we're thrilled to be able to offer this extra special attribute to an already fantastic coffee.

Careful coffee harvesting at origin in Ethiopia

IMPACT AT THE SOURCE

Ethiopia’s Yirgacheffe district is revered for producing some of the world’s most distinctly flavorful coffees. As such, the area is positioned to serve as inspiration to other regions looking to improve coffee quality and productivity. The Regrow Yirga project, supported by Peet’s, relies on one powerful insight—tree stumping—which dramatically increases productivity. This practice involves cutting aging coffee trees at their base, encouraging the growth of vigorous new stems. These new stems produce more coffee, generating yields matching or exceeding that of young trees, which begin to decline at year 7 or 8. Naturally, farmers are reluctant to lose even a small portion of production to stumping. To help farmers overcome the temporary loss of income and embrace the practice, Regrow Yirga compensates farmers for stumping up to 500 trees, giving their trees—and their futures—a new lease on life.
 

NOTES FROM THE PEET'S ROASTERY

“You have to be careful while roasting it, but it's always worth the effort. ESN is a favorite at our house—we look forward to it every year.” 

The ESN (that's Peetnik parlance for Ethiopian Super Natural) this year is particularly aromatic. Upfront, it’s got intense, blueberry fruitiness that jumps out at you, reminding us of when we drink a juicy, hoppy, IPA. Then the finish spreads out and becomes more complex on your palate, like a pinot noir.

Ethiopian coffees are typically loud and conversational during the roast because of their altitude and bean density. With this Super Natural, we had to be even more delicate with our settings. Too aggressive a crack and you’ll scorch these small beans, something you don’t ever want to taste in the cup.

Let’s go back to the beginning, before roasting even began. For over 20 years we've been sourcing the very best natural processed Ethiopian coffees for this special offering, and this year we went back to where it all began. The Peet’s coffee team got their hands on a lot from Misty Valley—the very same place which wowed Jim Reynolds in 2005 and inspired the first run of Ethiopia Super Natural. Prized for its intensely fragrant and fruit-forward character, this remarkable lot from Misty Valley invites you into a deep, aromatic landscape where boldness and elegance entwine.
 
The magic behind Ethiopian Super Natural stems from a balance between the classic Ethiopian origin character and a Peet’s signature dark roast. Natural Ethiopian coffees are celebrated for their vivid, fruity complexity, and an unmistakable sweetness which reflects exceptional processing. The natural process involves leaving the coffee seed inside the cherry after it is picked, and letting it absorb the characteristics of the coffee fruit as it becomes a blackened raisin. Extended sun-drying on raised beds intensifies sugars and amplifies vibrant fruit notes. After days of careful drying, the seeds are pulped out of the now dried fruit having soaked in all its extra flavor.
 
On the cupping table and when roasted light, the flavors pop with berry notes, cotton candy, and hibiscus florals. When it's handed on to the magicians on the roasting team, the beans are roasted to a level that adds depth and warmth without muting the coffee's personality. From the moment the beans go through a grinder and release their aromatic esters, to the last sip at bottom of the cup—this coffee is a journey. Long after it’s finished, Super Natural continues to resonate on the palate with lingering notes of delicate spice, fig, and a caramelized sweetness. Grab a bag, brew up a mug, and savor each layer as it unfolds. It's gonna be a good year.

-John Nicolini and Michael Madden, Roasters; Alysse Wishart, Peet’s Coffee Quality Specialist