This is the DRY-PROCESS version of the Koratie coffee! Koratie is a new mark, one I have not encountered in samples or travel cupping before, so I admit knowing little about the coffee at this moment. I know it is from a region called Dara in Sidamo, between 1850-2100 meters, and grown by small-holder farmers. They were given a better coffee price for harvesting only ripe cherry (not green unripes) and the coffee was dried on raised screens. I also know that I cupped a pre-ship sample some months back and it was unbelievable, fantastic! It's a Sidamo region coffee, which means little since Sidamo is so huge, and the preparation grades out a notch above the usual for Dry Process (usually Gr. 4 or 5, this is Gr. 3). But there are still some light "quaker" beans in the roast, and the usual variety of roast colors that are endemic to dry-process Ethiopia coffees. I had 4 quakers in the roast sample, and a couple other oddities that bring the score to 2.2 defects per 300 grams. It's very easy to pick out the extremely pale-colored quakers after roasting, but you don't want to over-groom the coffee post-roast, or you may find you have culled a lot of the character out of the cup! There's quite a lot of variety in the size of the seeds, which matters not a whit in terms of cup quality (and in fact may be better for cup quality in the end). This is such an aromatic coffee! The fragrance from the dry grounds is heavenly; intense berry fruit (blueberry), with maple syrup sweetness. The wet aroma is of sweet blueberry-peach cobbler drenched in syrup. It's remarkable! While the cup is hot, the initial impression is of ripe, sweet pineapple. That peaches-in-syrup flavor is distinct too, and there is a bit of honeydew melon and cantaloupe in there too as the cup cools off. It's like an amazing fruit cocktail, a cup of nectar! I had a strong preference for the City-City+ range here, despite the fact that the roast doesn't look that good when kept this light. Give it a try.