Ethiopia Gedeb Beriti Natural

$20.50

Some coffees reset stereotypes and preconceived notions of how coffee can taste. This natural processed Beriti from Ethiopia is one of those coffees. Clean, sweet, tropical fruit notes are obvious and apparent in this perfuming, beautiful cup. Raspberry and lychee are at the forefront and showcase how intentional drying and organic farming techniques can break the mold of what you thought naturally processed coffees could be.

Origin: Ethiopia

Region: Yirgacheffe

Producer: Small-hold Farmers

Washing Station: Beriti

Process: Natural & Raised-bed Dried

Elevation: 2100 Meters

Variety: Heirloom

Cup: Raspberry, Lychee, Sweet Tea, Cocoa


METAD

This coffee comes from our dear friends at METAD in Addis Ababa, Ethiopia. Aman and Tariku, who are brothers, run what is widely considered the best Ethiopian coffee sourcing in the world. They also own and farm the famed Hambela estate coffee farm, from which we purchase many micro-lots. This lot from Gedeb in Yirgacheffe is from one of the washing stations they own, which has really developed over the years to become one of the highest quality cups in the country. We’ve purchased this exact lot for the last three years and have worked with METAD for six. They are one of our best partners, and every year our staff and customers highly anticipate what the new season of their coffees has to offer. Overall, METAD is a big part of what we do at Onyx, and over 50% of all our coffees from Ethiopia are either farmed or sourced through them.

 

METAD, HAMBELA, & THE ADINEWS by Jon

I met Michael at an SCAA event back in 2013. He was probably the friendliest person I have ever met. We discussed his coffee farm, and I happened to be headed to Ethiopia at the beginning of the year, so a plan was made to visit. That visit turned out to be an incredibly fruitful trip (pun intended) as we contracted more coffee from a single farm than we ever had at the time. Five years later, we are in a full swing partnership and are so proud to represent the hard work, history, and quality the Adinews bring to specialty coffee. Michael now lives in the Bay area while his other two brothers reside in Addis Adaba. They have gone on to build a school in Hambela, supporting more than 400 students, and they supplement the salaries of the teachers.

We are very proud to say that this our first full container to import ourselves from East Africa this year. It was a stressful process for us, complete with new terms and learning. The Adinews were crucial in helping us understand the process and be successful. We hope this marks a new beginning for us having more of a hand in the transport of our coffees from origin to our roastery.

 

NATURAL PROCESSED COFFEES

Naturals are beautiful…Okay, natural coffees are beautiful when done properly and are pretty much the worst thing ever when not. Natural processing or dry processing refers to the act of drying and fermenting coffee inside the cherry. This means the coffee cherries are picked from the tree and placed on drying beds or on the ground in some cases. They are dried in the sun until they have 12% moisture content or so and then are hulled to remove the dry husk of the fruit. “Naturally,” they exhibit fruit-forward characteristics and have a good chance of tasting “fermenty,” which is usually a taboo in Specialty Coffee. However, with advanced technique in picking and drying, high-quality naturals are being produced, and the cup quality and taste profiles are astoundingly good. We have long promoted alternative processing methods, and naturals are at the top of that list. This Hambela coffee is one of those reasons we do. Fresh berries, vibrant lime, and a sweet, silky mouthfeel is just part of what makes this coffee so indulgent. Add jasmine tea, bergamot, and tropical overtones in both aromatics and flavor. This coffee will change the way you look at black coffee and may just convert those who don’t drink it currently. Clean, high-quality naturals can be a perspective-changing cup.

 

SUGGESTED USE

Wanna know more about how we brew? Then visit our brew methods page cause "this is how we brew it" (think Montell Jordan when reading that last part). 

 

FILTER - COMING SOON...

  
  
ESPRESSO - Modbar EP
Brew Temp: 198°F, Line Pressure: ~3.5 bars, Max Pressure: 9 bars
Pressure Profile: 0 sec to 4 sec - line pressure, from 4 sec till done - 9 bars
19g in : ~45g out @ ~30s

This espresso is a reminder of all the things we love about natural processed coffee from Ethiopia. Bright and super sweet with nice complexity. We adore this espresso because it showcases tart raspberry and plum, iced tea, and lychee in the cup. It even carries well through milk beverages with cappuccinos, tasting like dried lychee and almond milk. It takes its flavor and sweetness well even in larger milk beverages, but a single capp was our favorite. If the shot is under-extracted, then it will taste too tart and lack the warmer sweetness and pleasant finish of a balanced shot. If the shot is over-extracted, then the finish will be very drying, and there will be an unpleasant medicinal quality throughout the experience.




TRANSPARENCY

Ethiopia Gedeb Beriti Natural

This is a Relationship Coffee from our friends at METAD in Ethiopia. We’ve been working with Aman, Tariku, and Michael Adinew (METAD) for five years now. METAD not only owns the famed Hambela farm we purchase from but also helps source other coffees and owns a washing station in Gedeb. They have also started a dry mill project. This vertical integration is inspiring and showcases their commitment to quality coffees. Now they are working on a project in Limu and Sidama. This year we purchase a full container from them full of mixed micro-lots and have discussed the possibility of a second box as well. We paid $4.25/lb FOB for this coffee which we cupped as an 89. We purchased forty 69-kilo bags of the natural Beriti and brought in the container ourselves.

We are working on a new write up to break down the pricing structure and logistics of moving a full container from Ethiopia to Arkansas, so check back in a few weeks for a more extensive cost break down.


- The Coffee Commodity purchase price was $0.94/lb when we purchased this coffee.

- The Fair Trade Coffee minimum price was $1.60/lb when we purchased this coffee. 

 

We as a company believe transparency is unbelievably important. However, we decided only to list what is shown here because we don’t know where to stop. Do we list the amount of coffee lost in roasting due to moisture loss? Should we list our roaster Mark's salary? The warehouse rent? The utilities? The point of listing things above is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how Specialty Coffee can be different than other commodity industries. If you have concerns feel free to email us and I’ll write you back when I’m available. 

Jon

 

Relationship Coffee

Relationship Coffee is an initiative we, at Onyx, have purposely created to describe our sourcing and buying practices and how we document them. Certifications like Direct Trade, Fair Trade, and others have impacted the coffee communities in mostly positive ways but also in some negative ways. We find that blanket terms and applying them to a multitude of business models no longer describes what we do.

 

In reality, every company is different, and we wanted to step out from the mold and create a new set of standards that exceeds in every department from quality to transparency to pricing. The growers, exporters, importers, associations, cooperatives, and other entities are always a set of relationships. To be honest, many are our friends as much as they are our producers and partners. We share information, family news, meals, housing, many faiths, and argue politics. Oh, and we love it. Relationship Coffee for Onyx is the mark of an honest exchange ethos that permeates our company, and we hope it encourages the growth of specialty coffee for the future.

 

GOALS

  • We visited the farm or cupping lab and listened to the producer/agronomist or head cooperative/association to ascertain better knowledge about the culture and practices.

  • We cupped the coffee, and it scored to our industry-high standards.

  • We do not buy futures or multiple harvests to ensure that what we cupped for that year is what we serve.

  • We do not ask for exclusivity from producers, binding their options.

  • We pay what the coffee is worth. This always is at least double Fair Trade minimum due to the quality we buy, and many times is three to ten times the amount.

  • We do not finance any coffee. Cash flow is just as important as the final price. Coffee is paid in full upon delivery, and we pay a percentage upfront upon contracting. 

  • We are completely transparent from price to logistics to cupping score, to who we work with buying and shipping coffee.

  • We work to set premiums after a contracted price to incentivize quality and community building. This can be .10¢ - .25¢ extra per pound or community projects such as school supplies in the growing village, sports jerseys, vented chimneys for kitchen fires, etc.

 

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