Blue Bottle Coffeeさんのインスタグラム写真 - (Blue Bottle CoffeeInstagram)「“Ask a group of roasters about the first coffee that blew them away and naturals from Ethiopia will be the most common answer,” says Blue Bottle head green coffee buyer Shaun Puklavetz. We’re thinking about coffees from Ethiopia this week because people in the country are about to celebrate Enkutatash, the first day of Ethiopian New Year. ⁠ ⁠ Ethiopia is the ancestral home of coffee. There, coffee plants often grow wild; in fact, there are so many different heirloom varieties that grow alongside each other that we often just refer to them as indigenous Arabica. Using indigenous Arabica, many producers in Ethiopia process coffee two ways, creating radically different but spectacularly delicious results. ⁠ ⁠ The first method, called natural processing, might be what Ethiopia is most known for within specialty coffee. It produces the type of flavors that can turn a casual coffee drinker into a diehard fan. Naturals are dried whole, with the coffee cherry infusing the beans with fruit flavors as it dries. In the cup, naturals can have syrupy berry flavors that can taste almost boozy, like port. ⁠ ⁠ The second are washed coffees. These seeds (or coffee bean) are washed clean of fruit, leaving behind more delicate flavors that often resemble citrus and florals and have a tea-like briskness. ⁠ ⁠ So what do we prefer, washed or naturals? We love both styles so much that each play in heavy rotation in our single origin selections, and we use them frequently in our blends.⁠ ⁠ If you want to taste the magic of Ethiopian coffee right now, we recommend our Three Africas Blend, which brings together the berry fruit of a natural Ethiopia with the fragrant citrus notes of a washed Ethiopia balanced with the bass notes of a washed Uganda.⁠ ⁠」9月11日 2時05分