Peet’s Coffee serves up scores of fantastic coffees every year. For the past few years, they have offered one coffee that the world just can’t seem to get enough of: Ethiopian Super Natural. These naturally processed beans are the favorite of many coffee drinkers looking for the signature blueberry flavor. 2018’s batch did not disappoint, so read on for our review.
Coffee: Ethiopian Super Natural
Brand: Peet’s Coffee
Processing method: Natural
Growing region: Guji region, Ethiopia (single origin)
Altitude: 1750 – 2300 meters
Fruity coffees: either you love them or you hate them. Naturally processed is not for the faint of heart. But if you’re looking for a coffee that’s reminiscent of fruit wine, you’ve come to the right place. Every naturally processed coffee has its own special nuances and Ethiopian Super Natural is no different.
Do you like blueberries? Ethiopian Super Natural is world-famous for its blueberry aroma and hint of blueberry flavor notes. This is certainly a fruity coffee with a brush of winey-ness to it. You’ll pick up some deep milk chocolate notes to it — to us, it tasted like chocolate covered blueberries. While it sounds like this coffee may be a one-trick pony (how many times did we say “blueberry”?), Ethiopian Super Natural offers a wonderfully complex coffee that’s bright and juicy. The lingering flavor is just phenomenal, as is the rich body. One of the best parts about Ethiopian Super Natural is the smooth body with just a hint of tang to it.
And look at those beans! Just the right amount of glisten, uniform color. The roastmasters at Peet’s really know their stuff!
How is this coffee best prepared? A better question would be, “Is there any bad way to prepare Ethiopian Super Nautral? For this review, we made a single-cup pour-over, but we have also had Ethiopan Super Natural from a press pot, a professional-grade espresso machine and an Aeropress. The espresso was divine. (Try using ESN as your espresso for a white chocolate mocha. It will blow your mind, even if you’re not a fan of sweet drinks.)
This review is based primarily upon our special tasting using the pour-over method. We use the pour-over method because it allows for the cleanest flavor profile as well as giving us extreme control over the brewing method.
- Peet’s Coffee Ethiopian Super Natural
- 25.37 g.
- Cuisinart DBM-8 Supreme Ginder setting #8 of 18
- Hario paper filters
- Water boiled 198° F
This coffee was roasted January 3 and prepared on February 11. It’s our fault for not trying the coffee sooner, which is why the bloom was nothing spectacular. Nevertheless, the blueberry aromas started wafting through the air almost as soon as the water hit the grounds.
This is thanks to the natural process. These beans hail from southern Ethiopia, where coffee is almost always washed, bringing out the lemony, perfumey notes most people associate with Ethiopian coffees. Abdullah Bagersh is the brains behind this naturally processed coffee. To process a coffee naturally requires extra work: the fruit is left on the bean as it is allowed to dry, meaning the cherries must be spread in a single layer. During the hottest portion of the day (from 11:00 a.m. until 2:00 p.m.) the cherries must be covered. The cherries are constantly inspected for signs of spoilage. The painstaking process takes two weeks and involves a whole lot of risk, as there is no way of knowing for certain how the results will taste.
So what did we think about Ethiopian Super Natural? Wonderful coffee; perfect for some, not for others. It’s rare that we’ll reach for a naturally processed coffee and when we do, we expect more red fruit flavors than blueberries. But perhaps that’s what makes this coffee so special. Ethiopia is known for their washed coffees, but here they offer a unique naturally-processed gem.
Where can you get some?
Unfortunately, Peet’s has already completed their roasting of this limited time offering. However, you may be able to locate some at your nearest Peet’s coffeebar. To find your local Peet’s, see their store locator tool.