Yirgacheffe’s washed coffees have long been known for their light, tea-like aroma and bright citrus notes. Recently, producers in the Gedio region have been reworking the traditional natural processing method to offer a completely different flavor profile. The Misty Valley is a great example of this innovation, showcasing the fruity, intricate flavors of Natural Yirgacheffe coffees. Produced by Abdullah Bagersh, the Natural Misty Valley receives careful attention throughout the process. The ripe cherries are first dried on raised beds, with constant turning during the first 48 hours to ensure even moisture evaporation. This meticulous process helps achieve a consistent and clean cup, preventing mold and uneven drying. Once dried, the coffee is sorted and classified as Grade 1 Yirgacheffe through the Ethiopian Coffee Exchange. In the cup, the Misty Valley impresses with its floral aroma, followed by a crisp, complex fruit flavor. The creamy body complements the fruitiness and floral notes, creating a well-balanced and harmonious taste that lingers pleasantly.