Aug 15 2008
Ethopian organic Koratie dry process
Why ask why? Drink Ethiopian organic Koratie dry. Ok,if you really need an actual reason to try this coffee, then I will give you one.
Judging from the first have at it, I must say that I prefer the the dry processed beans from the Koratie batch. The cup has oodles of more character than the wet process with a rich fruity bouquet emanating from the cup along with tangy blueberry aftertaste that is reminiscent of the Anohki. Perhaps the dry process is key to the rich taste that this batch of beans had, compared to the overly clean, lemony taste of the wet processed Koratie or perhaps it was in the roast, since I think I stumbled upon the sweet spot on my very first try.
In the dry or “natural” method of processing harvested coffee , the picked cherries are left to to dry in the sun for several weeks before the the outer layers of the hull are removed. Dry processing is usually done in coffee growing regions where water is scarce and the humidity is low, and results a richer, denser cup of coffee if it is done right. The Koratie dry is, by all means, much more rich and complex than its wet counterpart.
Another reason for the better cup could also be the roast time. I roasted the dry to a nice full city plus, which always seems to bring out the beans character without making it too smoky. This darker roast was a different as night to day when compared to the overly light taste of the Wet, My next batch of the wet Koratie has also been roasted a little darker, so before I pass any final judgement, I guess I should give it another look see.
