I was reading on SM,s Facebook page about Eth Nats and the Aricha mill. They say, when it was owned by Bagersgh, coffees from there, were called "Idido Misty Valley." From this statement can we conclude that 1. it is not owned by Bagersh anymore and 2. Aricha coffees are gonna be as close as we get to IMV from now on?
What da ya think?
Interesting article, I'll link it http://www.sweetmarias.com/library/w...ral-ethiopians
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Not worth a comment, huh? Kinda surprised by that :-) IMV was one of the best coffees I ever had.
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Sorry bob, I haven't a clue as to what you're talking about.
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The Idido Co-Op is alive and kicking. There are very good washed yirgs in the market from Idido. Also, there are a bunch of premium Ethiopian Naturals in the marketplace. They all simply command top dollar. What made IMV special was that is was a premium Natural that was reliable in terms of cup performance and reasonable in price.
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Thanks, Norman. I'll keep an eye out. I have had a few natural Ethiopians this year that have been very fruity and good. But nothing like the blueberry bomb that IMV was a few years back.
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There are so many factors that can detract from that fruit component. Weather, storage, processing that never seemed to get in the way of IMV. Good luck on your search.
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Do you feel the washing during the processing is one of those factors?

I regularly buy Yirga that is great, but can't recall ever trying the above mentioned naturals.
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Washing definitely changes the way a coffee tastes. I find, the naturally processed Ethiopians, are way more fruity.
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Funny, that dry process we die for is totally disliked my my connections in Brazil. I think they say the won't wash their feet with dry processed coffee. But they know it pays they bills. I once sent my grandmom El Salvador Santa Rita Natural from the same bag I scored a 92 with on Coffee Review. She called me and told me not to sell the coffee because it was bad. That fruit component is an acquired taste. I have natural processed Geisha from Panama that is literally like biting into a blackforest cake made with ripe strawberries. I kid you not. But I digress. Natural yirg vs. washed yirg is really night and day. Both are delish when done right.
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That is crazy, huh? Interesting that peoples from different parts of the world, are so set in their coffee ways.
For me, trying all the different varietals and processes, is what the coffee journey is all about.
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Interesting stuff...all I know is that I read about the bean being washed or dry process and having zero understanding of what that means when I'm buying it.
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You're right about the acquired taste on the fruit component of taste. I can take VERY small hints of it in a coffee, but only so much until it just tastes nasty to me.
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Here you go Duane, check out dry process, wet process and semi-washed or pulped natural. Each produces it's own flavor "type"
http://www.sweetmarias.com/dictionar...tegory=process
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