Roast level: Light Processing method: Natural Region: Yirgacheffe Varietals: Heirloom Ethiopian Varietiels We love clean naturals that taste like fresh or candied fruits. On occasion we indulge the boozy natural, but that taste of fermentation has to be complimentary to other flavors. This lot threads the needle between fresh and candied fruits. Natural processed coffee means the cherry was left to dry before removing it from the coffee seed. This leaves a lot of sugar with the seed and is what we taste in the cup. It is also an effective method to conserve water in the case of a drought, or infrastructure conditions. Coffees like this can start a conversation, and are often how a lot of people get their start in drinking specialty coffee or working in the industry. Ask any coffee aficionado and they may say, "The first cup that got me into coffee was something that tasted like Welches fruit juice. I couldn't believe it!" It peaks curiosity, and leads people to want to know more. To see photos of the process visit our blog from when we went to Ethiopia for coffee. About the region: This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, or district, of Kochere, in the Yirgacheffe region. Chelchele coffees tend to have a nice backbone of sweetness, with floral and citrus overtones.