Clifton Coffee: Ethiopia, Haro Wachu, Guji, Natural

The cherry at this mill is sorted after delivery, and, to be processed as Natural, it is placed on raised beds to dry in the sun, from 8–10 days in good weather or 15–20 days in cloudy weather.

According to the washing station manager, most of the coffee delivered to the factory is Bourbon: While Typica and Bourbon are two varieties better-known in Central and South America, the same terms are used colloquially in Ethiopia to describe certain coffee-berry-disease-resistant cultivars. The Ethiopian “Bourbon” and “Typica” varieties are typically genetically removed from the ones found elsewhere around the world.