We have some scheduled site maintenance to take care of, so our shopping cart will be down for about an hour starting at 6am PST on Wed. 10/17. You can still window shop...you just won't be able to buy anything until around 7am. Sorry for the trouble and thanks for your patience.
To add to general coffee confusion, we now have 2 exporters of Ethiopia coffee using the name "Misty Valley." What you have bought from us in the past is Bagersh Misty Valley dry-processed coffee from the Gedio zone, Idido Yirga-Cheffe. Now we have Menno Simon's Misty Valley, from the same region, also a dry-processed Yirga-cheffe. with a great cup. So we have given this the unique appellation "Menno's Misty Valley, " a ridiculous name for an admittedly ridiculous situation. (Mr. Simon's presumes the name was his and Bagersh, er, borrowed it). I don't really care. Misty Valley sounds like marketing to me either way, or a salad dressing. What matters is the cup, and Bagersh has demonstrated cup quality. But here comes the first arrival of Menno's Misty Valley, and it is fantastic too! Like Bagersh lots, it is a special lot of dry-processed (DP) coffee from an area within Yirga-cheffe.: Idido town in the Gedio area of Yirga-cheffe. As you know, the tradition in Yirga-cheffe. is wet-processing, whereas Harar has a dry-processing tradition. Wet-processing is the method used in Central America and the like, resulting in a green seed with a cleaner cup profile, and less earthy or rustic cup flavors. Dry-processing involves drying the entire coffee cherry in the sun, and later removing the skin, fruity mucilage layer and protective parchment shell that surrounds the green seed ... all in one fell swoop. Excellent dry-processed coffees are difficult because the milling method for wet-processing allows for separation of ripe and unripe coffee cherry (and other defective seeds) using water and machines. But in dry-processing, sorting you under-ripes is done visually, either by sorting the ripe cherry, or later, sorting the "green" bean. (You probably know from experience with Harar and the like that the dry-processed green bean is in fact yellow, mostly because it has more of the silverskin, the chaff, still attached to it). The problem in Ethiopia is this: traditional dry-processed coffee is NOT pre-sorted to include only ripe red coffee cherry and it is sun-dried in a rather haphazard fashion. The difference with this lot is night and day (as an experienced eye can see when you look at the unroasted coffee), this originates with ripe cherry, is uniformly screen-dried in the sun, and has been dry-milled using the same screen and density-sorting techniques as wet-processed lots. The result is outstanding. The dry fragrance are heavily fruited, with dense body, and an aftertaste that has some citrus hints, or more accurately a chocolate-dipped orange confection. Intense cocoa notes, and at FC a single-malt Scotch finish add interest to the cup. My test roasts were in the FC to FC+ range, and I will be returning to this coffee with a C+ roast soon to see the brighter side of the fruited character. No matter, it's an amazing natural dry-processed coffee, no matter how silly is the name.