Natural: The original age old method of processing coffee. In the Dry, or Natural process, cherries are again selectively picked for ripeness, but here the similarities end. As opposed to the washed process, here the cherries are immediately left to dry on patios or raised beds with frequent turning or raking. At night the cherries are often covered to prevent them from spoiling (or in case it rains) this process can take up to several weeks until the cherries have reached the optimal moisture level. (Again 10-12%). As the fruit acts as a natural casing, fermentation happens in a closed environment adding lots of sweetness and fruit flavours to the bean. Once dried the coffee is stored until it is ready to be hulled and distributed.
The farm of Nazimu is located in the south of Jimma, in the district of Goma, village of Botto. Nazimu's parents worked this land before him, on which they also produced coffee. The farm covers 8 ha, behind a beautiful coffee forest made up of indigenous species. This complex agroforestry system ensures the production of high-quality coffee, where the cherries ripen slowly in the shade of a dense tree canopy. Nazimu is working to keep this ancient agricultural system alive, by maintaining the forest. He also has few animals to help him to work corn fields, a crop that allows him to supplement his income. Nazimu manages his coffee trees with great care, he divides them into different lots on his farm according to their age. The oldest plants are 32 years old, the most recent 4 years old. Nazimu and Belco started to work together this year by sharing energies to select and trace the most beautiful lots from this coffee farm in Botto.
700ml water at 96C, 100g to bloom, pulse pour the remainder.
Aim for all out in 4:30-5:00
75g Coffee, 1L water at 94C.
Brew for 4 minutes, stir and then plunge.