Ethiopian Supernaturals

SINGLE シングルオリジン ORIGIN

Story of Supernaturals

It all began in El Salvador. When our founder, Saša Šestić, visited Mauricio Salaverria in 2011, Mauricio was experimenting with natural processed coffees. This was an unusual adventure in El Salvador at the time, as the origin was known for its incredible washed lots. After the first taste, Saša and Mauricio talked about options and what to test for the next season’s harvest, including thick-stack drying (which was a risky move). 

 

Years later, when Saša visited again, Mauricio presented his natural processed lots on the cupping table, and claimed: “This coffee tastes… supersonic!” In 2014, Mauricio placed 5th in the COE with his Supersonic lot, one of the highest ranking naturals in the COE, and ever since, Mauricio’s Supersonic lot has been in high demand from roasters everywhere.

 

Thanks to his bravery and adventurous experiments, Mauricio began our Project Origin pathway to the Supernaturals range. It requires additional care, space and time to reduce the risks of over-fermentation on the drying beds, but the results are far beyond expectation.

What techniques are used?

Supernaturals are developed using a combination of techniques related to fermentation and drying.

Most lots utilise two or more of these techniques

Increasing temperature to speed up fermentation rates

Decreasing temperature to lengthen fermentation times

Thick-stack drying at various depths on raised beds

Shade drying to slow down drying times at different levels of moisture in the cherries

Covering or wrapping the cherries to retain heat and moisture for short bursts of time

By adjusting the way we process coffee, we can discover new expressions from the same varieties and regions that we think we know. This happens when we can work with the natural state of the cherries in each origin, and then choose processing methods and techniques that will most enhance its characteristics. To find our enhanced flavour, sweetness and body, we develop natural coffees that go beyond expectations… Super-naturals.

What are Supernatural coffees

Our Supernatural range encompasses a variety of experimental techniques, many of which have been learnt and adapted from our years of trials with different processes.

We are very serious and strict when it comes to achieving the refinement and structure of our Carbonic Maceration (CM Selections) coffees. But we also like to play, be experimental and try new, even crazy ideas with processing. That is how Supernaturals came to be.

For these coffees we focus on boosting the characteristics of flavour, sweetness and body. It is less about clarity or refinement and more about expressive, exciting, yet approachable coffees.

Single Batch Reserve

シングルバッチ リザーブ

Yili Signature Reserve beans are seasonal blends of single origin beans.

Bean's flavour and acidity levels differ seasonally, therefore YSR will explore the quality of beans on offer each season, selecting based on merit.

Specific green beans will be secured, ensuring conformity across each batch and enabling YSR to guarantee consistency without substitution.

Blends will be built on seasonal growing conditions, with each season's release to be limited.

YSR will strive for the elusive perfect cup in every limited release, challenging our mastery of the craft of roasting and blending coffee.

We ask you to join us to reinvigorate the passion for coffee, to explore coffee with all the challenges growers face to provide us with the bountiful flavours that coffee can provide.

Shop Now | Limited Editions 2023

Join us on a journey of infinite fusion discovery. We explore green bean offerings with each new season as we strive to unveil the ultimate coffee blend for each season with our signature blends.

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WHAT INSPIRED

MY JOURNEY

INSPIRATION

My journey into the world of speciality coffee began more than ten years ago when I experienced my first 'coffee cupping' in Melbourne, Australia's coffee capital. At the time, I was visiting Melbourne Coffee Merchants, which was probably the first speciality green bean importer in Australia.

I experienced many distinctive coffee flavours, including fruity, tea-like, and floral notes. I discovered by adding a dash of milk, the flavours could further evolve into bubblegum grape, or lemon cheesecake. My experience during this period blew me away and drew me into the world of speciality coffee.

MY ORIGINS STORY

With my newfound insight that coffee can have sophisticated flavours, shaped through roasting, the award-winning Uncle Joe's coffee was born. We took the Australian speciality coffee scene by storm, winning over both critics and customers alike.

Mark (The founder of Uncle Joe's Coffee) and I paired up like the perfect duo to form part of the origins story of Yili Signature Roast. I focused on sourcing premium coffee beans from around the world which became the backbone of Uncle Joe’s ‘Hey Joe’ and ‘Purple Haze’ coffee. I had the best time of my life doing what I love, creating speciality coffee with an unrelenting focus.  Mark was promoting our speciality coffee with his unmatched charisma and unparallel enthusiasm.

It was a fantastic collaboration. The Australian coffee community remembers 'Uncle Joe's' coffee and the legendary "Purple Haze," the blend that won us the Australian Golden Bean Overall Coffee Roasting Champion in 2014 and 2015.

TODAY

Over the past 20 years, I have continued mastering my craft, further developing my roasting style and profiles. I have come to the realisation that I no longer able to work with ordinary coffee and maintain my passion and creativity. Hence I have forgone the monetised restraints and I am pursuing coffee excellence that excites the senses through sourcing only seasonal harvests.

My close friend Mark Beattie from Coffee Roasters Australia created and manufactured our recently purchased coffee roaster, "The Phantom Coffee Roaster," in Gold Coast, Australia. It has opened my eyes to the potential of outstanding coffee roasting.

Without further ado, I wish to present to you my Signature Reserve Blends. Combining over 20 years of roasting knowledge and experience, crafting coffee that astonishes my senses, I wish to share my passion and love for coffee with you. Similar to a great Whisky maker or Wine maker, I am chasing clean, sweet, and flavoursome coffee by combining beans from top producers around the world to create a balanced cup of coffee perfection.