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032•366 • 2016 • Super Natural
February 01, 2016 • Leave a Comment
Flickr Group • Project 366: The 2016 Edition • "Daily Routines"
Peet's Coffee Ethiopian Super Natural is our favorite seasonal offering. I got this pound of whole beans from our local Peet;s and ordered 2 more pounds from Peet's online, so that we have the vacuum sealed packs. We should be good for the rest of the month.
I order on Peet's website once per year. Despite ordering online being more convenient, I like going into and supporting our local brick and mortar.
Roast: Dark Roast
Supernatural? We're not kidding. The meticulous method for producing this coffee results in flavors that are other-worldly.
It's like this. While the high regions of Ethiopia's Yirgacheffe are known for washed coffees (think lemony and very perfumey), our beans are treated decidedly differently.
The approach starts with carefully selected, purely ripe fruit. Then, the whole cherries are spread out on tables and dried in the sun. (In contrast, washed beans are skinned and pulped at a washing station.)
The drying process takes tremendous attention. The cherries have to be spread to a single layer. From 11:00am until 2pm, when the sun is its hottest, the beans need to be carefully covered. And any individual spoiled fruits are culled before they can dry.
Sun drying whole cherries is risky, time consuming (two weeks per batch), and inconsistent (hence the advent of washing). But, when only the best beans are used and the stars align, the results are magnificent.
So, what's super about this coffee is meticulous preparation on top of superior terroir. What's supernatural is the taste; when the bright, citric brilliance of Yirgacheffe meets the intense, wine-like expression of sun-dried sugars, there's nothing like it in this world."
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