Ethiopia Natural

In the Sidama Zone of southern Ethiopia, at 1,700–1,900 meters above sea level, smallholder farmers hand-sort and sun-dry Indigenous Heirloom Cultivars on raised beds using the full natural process — one of the oldest and most labor-intensive methods in coffee production.

The result is a coffee of unexpected warmth and complexity. Milk chocolate that coats the palate, a natural fruitiness that evolves with every sip, and a caramel sweetness that makes this Ethiopia as approachable as it is exceptional.

Tasting Notes: Milk Chocolate · Fruity · Caramel
Roast: Medium-Light | Process: Full Natural | Variety: Indigenous Heirloom Cultivars
Grower: Smallholder farmers, Sidama Zone | Altitude: 1,700–1,900m | Soil: Nitisols