Amaro Through the Lens of Processing
In the processing stage, it is to the producer's discretion whether to remove the coffee seeds from the cherry or to dry the cherry with the seeds remaining inside. However, in most cases the climate of the region 'chooses' for the producer. That is, if a producer is in an arid climate, without the threat of rain or intense humidity, there is no real danger in the lengthy natural process, in which the whole coffee cherries are laid in the sun to dry. Many also call this process sun-dried, or dry processed. Alternately, wet processing, or washed, refers to the removal of the coffee seed from the cherry before drying. Typically, the coffee seeds are soaked in water to remove some or all of the remaining mucilage left on the surface of the seeds. There are inexhaustible techniques and experiments that occur once the seeds are removed, so I won't go into detail here.
During processing, including drying, a producer cannot create quality but only maintain it. However, the choice of processing method, if environmental conditions allow, can alter the flavor characteristics of a coffee. Quality does not equal flavor, but flavor is a component of overall quality. Washed coffees are known for exhibiting mild to bright perceivable acidity, floral notes and good citric fruit character. Central American countries, as well as Colombia, are valued for their washed milds. These are the coffees you would typically find in a 'breakfast blend'. Sun-dried coffees typically produce solid and complex sweetness, with a round, and smooth body. Such is the case with the Amaro Washed and the Amaro Sun-Dried.
Until now, the Amaro that we have offered has been of the sun-dried process. If you've had the chance to taste the Amaro in the past 4 months, you have no doubt noticed the unique sweet berry, rich cocoa and vanilla, and subtle, soft lemon characteristics. Now you have a chance to taste the Amaro through the lens of the washed process. The Amaro Washed limits the fruit character to a mild lime, and is supported by a mouthfeel that is out-of-this-world soft. The fragrance of sugared lavender translates to a sweet floral finish that makes this coffee uniquely approachable. It's one of those coffees that doesn't challenge your immediate impressions, and stays true from hot to cool.
It is important to note that climate is not the only factor that helps determine how to process a coffee. Availability of the key resource needed to wash coffee, water, is also important. Many coffee growing regions in Ethiopia produce naturally processed due to water inaccessibility. What makes the Amaro region special is the presence of many beautiful waterfalls. Experimenting with processing techniques is an important project for Asnakech Thomas, and the coffees she exports. When the opportunity to offer her coffee with different processing methods presented itself, it was too good to pass up.
I encourage you to try both coffees, and compare them. Heck, even blind taste them! See if you can distinguish the one from the other. New projects in quality coffee start with an idea, but the result has to be recognized. Enjoy!
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