Ethiopian coffees have long been prized for their delicate, tea-like aromatics and clean citrus flavor. Recently years, 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. The Misty Valley is a prime example of the fruitiness, complexity, and character of these Natural Yirgacheffe coffees. Developed by exporter and producer partner Abdullah Bagersh, the Natural Misty Valley is subject to an incredible amount of care from start to finish. The ripe cherries are first brought to the mill to dry on raised African beds, 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 to consistency and cleanliness to the cup, which can be difficult in a process prone to mold and uneven air circulation. When the coffee is fully dried, the skin, mucilage, and parchment are removed, sorted and traded through the Ethiopian Coffee Exchange as a Grade 1 Yirgacheffe. In the cup, the Misty Valley truly delivers. A perfumed floral aroma leads into a crisp and complex fruit basket flavor. Milky body provides the backbone for the fruit and aromatics, creating a harmonious balance. The cup finishes with lingering, pleasant mouthfeel.