Washed coffees from the Yirgacheffe region are renowned for their aromatics, tea-like body, and citrus flavor notes. But producers in Yirgacheffe's Gedio region have been reinventing natural process coffees that break from those traditional profiles. Misty Valley is a prime example of the fruity and complex character of these natural Yirgacheffe coffees.

Abdullah Bagersh, exporter and producer of this Natural Misty Valley monitors every step of the coffees processing, from start to finish. The ripe cherries are dried on raised African beds, constantly turning them for two days to reach the optimum moisture content. This results in a clean, consistent cup, a feat hard to attain due to mold and poor air circulation that can happen during this process. When fully dried, the skin, mucilage & parchment are removed from the cherry, and the coffee is sorted and finally prepared for export.