Ethiopia Natural

Roast: Med-light

Tasting Profile: Bright Acidity, Delicate Body, Caramel, Vanilla, Floral, Berry

Grower: Smallholder farmers from thee Sidama zone.

Variety: Indigenous Heirloom Cultivars

Region: Sidama Zone, Ethiopia

Altitude: 2000-2200 M

Soil Type: Nitisols

Process: Full natural, sorted by hand. Dried on raised beds

Journey back to the birthplace of coffee with our specialty-grade Ethiopian Natural Coffee, a highly expressive and fruit-forward single-origin experience.

Cultivated at breathtaking elevations between 2,000 and 2,200 meters in the legendary Sidama Zone, these beans are grown by smallholder farmers in rich, deep-red Nitisol soils. This exceptional lot consists of indigenous heirloom cultivars, preserving the ancient and diverse genetic profile that makes Ethiopian coffee uniquely complex. True to the oldest traditions, the cherries are processed using the full natural method—carefully sorted by hand and slow-dried in the sun on raised African beds. This allows the natural fruit sugars to saturate the bean, yielding an impossibly sweet, wine-like profile.

Our medium-light roast handles these delicate beans with absolute precision. It opens with a sparkling, bright acidity and a light, delicate body reminiscent of a fine tea. Each sip offers a mesmerizing bouquet of aromatics, leading with fragrant floral notes and moving seamlessly into a sweet foundation of smooth caramel and vanilla, before finishing with a burst of juicy, ripe berry.