Latest 2008 crop Beloya, this time Beloya Micro Selection 12 was our top pick. Harvested beginning last December, arrived mid-August 2008 and processed by the natural, dry method, it is just beginning to arrive, via airfreight, to the US and was vacuum packed to retain freshness, flavor and reduce moisture loss. This certified organic coffee is produced from several uncatalogued heirloom varietals in the Hama/Beloya locality within Yirgacheffe in Ethiopia. Grown at an altitude range between 5300 to 6300 feet, the soil composition is mostly volcanic.  This is very distinctive and elegant coffee. Beloya selections show gentle, round acidity and great balance, with fruit intensity that is generally lower than Aricha, however, very pronounced. This natural process coffee is dried on Ethiopian raised beds. The sun drying techniques developed by the Bagersh family, third generation coffee visionaries who are significant in Ethiopia's history, include intensive ripe cherry controls, sugar analysis, s-curved drying and Ninety-Plus Micro Selection development.
Beloya (sometimes shown as Biloya) is one of several fantastic micro lots of natural coffee that are being produced for and in cooperation with Ninety-Plus Coffee company. In Ethiopia there are more an estimated 10,000 genetically distinct varietals of coffee growing wild in its indigenous forest. The company works with its producing partners, farmers, agronomists, processors to develop tiny lots of unique, superior coffee - those that command high values. Producers are never paid less than double fair trade minimum prices. All Beloya coffee is produced organically. Natural processed coffees are processed with little or no water, eliminating pollution of surrounding waterways. Ninety-Plus aims to implement programs to support local biodiversity and shade tree maintenance. Last season, Beloya Selection One received Coffee Review's highest rating ever - 97 points when it was roasted by an American firm. This same hand-crafted coffee is now available for you to roast at home. This coffee offers a most unusual and delicious cup. In fact, unlike other coffees we know, the cup actually metamorphoses over a period of time. Taste it the day after roasting and the same roast a few days later and you will see what we mean. It gets better and develops more nuances over about a week's time.  | Ethiopian raised beds
|  | Beloya cherry |
Cup Characteristics: Loads of citric acidity. Wild, exotic notes with lots of ripe fruitiness taken right to the edge of overripe, but not going there. Mouth filling, chocolate body. Very sweet, intense. Delicious. Metamorphosing taste profile gradually changes and develops over the days following roasting. Roasting advice:Keep the roast on the light side, like a City but not Full City Roast to maximize the fruit and subtler elements of the coffee, which will be diminished by darker roasting.
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| Pounds | Price LB |
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| 1 | $19.30 | | 2+ | $18.53 |
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