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New Coffees Have Arrived!
Read Time: 5 Minutes
African Coffees are cool… for a lot of reasons.
Coffee is and always will be an African product. Yes, it is grown all over the world, but its home turf will always be Ethiopia and surrounding countries in Africa. Recognizing who the crop originally belongs to should help the rest of us appreciate its cultural heritage and value. Appreciating those who grow, process, and export this wonderful crop will also help us cherish each cup we brew. This is true with any origin, but especially coffee’s original growing regions. Although you can find fun, exotic, fruity coffees from all sorts of different places, African coffees are known for their vibrancy and diversity. Ethiopian, Kenyan, Rwandan, and DRC coffees are popular for a reason. We bring coffees in from these origins all the time, but they never cease to amaze us. Every single lot is different, and every single lot rocks. These three new offerings are the latest in a long line of single-origin African coffees we are proud to make available to you.
What makes a “natural processed coffee” different from “regular coffee?”
Before I talk about each individual lot, I thought it might be good to offer a little refresher on the different processing methods you will see listed on the bags. Many of you might already be well versed on washed vs natural vs honey vs anaerobic vs wet hulled etc. If you’re not, it’s okay. We’re here to help. Most coffees you come across will be “washed.” In essence, this means that after the coffee cherries are harvested their outer fruit layer and inner pulp is stripped off with water and agitation. This is the most efficient way to get the beans ready for export. It’s also a reliable way to protect against the fruit going bad with the beans still inside. The flavor profile of a washed coffee depends on numerous other variables but generally lends itself to a balanced cup with low to medium acidity. Natural processed coffees, on the other hand, do not go straight through a stripping process. The cherries are allowed to dry on the beans over the course of a few weeks, allowing those fruit flavors to soak in for as long as possible. This process is more expensive and has a higher risk/reward than the typical washed process. The risk is worth it when you taste the floral and citrus notes that are found in many natural process coffees.
Introducing our new friends! (They’re coffees, not real friends.)
Kenya, Thiriku Coop.
About the Origin: This coffee was processed by Thiriku Cooperative in Kenya. Thiriku is committed to compensating farmers appropriately, improving agronomics, and participating in the growing transparency movement in the coffee industry. Partnering with this coop allows SRCC to support ethical trading practices and buy great coffees!
Tasting Notes: Juicy, black currant, blackberry, strawberry
Great for a fun drip coffee.
Ethiopia Washed Guji
About the Origin: This coffee was grown on the Suke Quto farm in the Guji Zone. Suke Quto is one of the most prestigious farms in the region, producing quality coffees and contributing to maintaining Ethiopia’s tradition of diverse crop offerings.
Tasting Notes: Black tea, jasmine, honeysuckle, lemon
Great for a fun drip coffee or approachable pour-over.
Ethiopia Natural Yirgacheffe
About the Origin: This natural was processed by the Halo Beriti washing station in southern Ethiopia. This processing organization specializes in the yirgacheffe varietal, widely known for floral and fruity flavors.
Tasting Notes: Citrus, graham cracker, red grape
Great for an adventurous pour-over or Aeropress.
"About the Origin" all from Trabocca
Featured Image: Tesfaye Bekele, Suke Quto Farm