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August Journal: Organic Misty Valley


Introducing the Ethiopian Yirgacheffe - the heartbeat of our roastery and the zest in our morning rituals.


Whilst living a year abroad in New Zealand, Sam discovered a micro roastery.

The vibe, the energy, the coffee - all was contagious. Many a happy morning Sam ran down from her apartment on Mt. Eden (1 of 52 volcanoes in Auckland) to enjoy smells of the freshly roasted coffee, pick up a bag of the coveted yirgacheffe beans and savor the delicious taste of blueberry muffin in a cuppa'.

When she first moved to Auckland, NZ - Sam only applied for a 3 month visa - not knowing what life down under would be like. Needless to say Sam fell in love with the people and the beautiful life in New Zealand - she ended up extending her visa for another 9 months and will always consider that time as her golden year! As the expiration of the visa came closer and closer Sam was desperate to take back the nostalgia of the 'homo natural coffee' and be able to relive her golden year thru a simple yet beautiful ritual. Sam returned to CA with one bag - determined to find the same bean and roast her own coffee until the cupping was comparable. After many months of searching and many lbs of coffee later she finally discovered the Misty Valley Yirgacheffe - a rich, jubilant coffee with notes of pastry dough, blueberry, and milk chocolate. Now, rising early to continue the ritual, Sam drinks the Yirgacheffe every morning to not only set balance to her day but also to evoke happy memories of the golden year spent in her beloved New Zealand🇳🇿

Aroha nui Aotearoa.


Flavor Profile: Crisp and complex fruit basket flavor with a milky body finishing in a smooth chocolatey/ pastry dough finish. The Yirgacheffe is a smooth city to medium roast.

Background:

The natural coffees of Yirgacheffe have long been prized for their delicate, tea-like aromatics and clean citrus flavor. Recently, producers in the Gedio region have been reinventing the natural process originally developed in Ethiopia to offer a completely different profile from this well-known origin.

When the ripe cherries are first brought to the mill to dry on raised African beds, they are constantly turned (day and night!) for the first 48 hours of drying to ensure an even evaporation of the moisture from the cherry. This lends a consistency and cleanliness to the cup, which can prove difficult in a process prone to mold and uneven air circulation. After the coffee is fully dried and the skin, mucilage, and parchment removed, it is sorted and traded through the Ethiopian Coffee Exchange.





Info:

Region: Yirgacheffe, Gedio

Certifications: Organic

Altitude: 1750-1950

Masl: Arabica variety, heirloom varieties

Harvest Period: August through November

Milling Process: Natural

Aroma: Floral

Flavor: blueberry, pastry, milk chocolate







sam and her mom enjoying a cuppa' in the South Island, NZ

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