Ethiopia Natural

The fruit-forward one. Berry and caramel sweetness that shines brightest as a pour over, black.

Roast: Med-light

Tasting Profile: Milk chocolate, fruity, caramel

Grower: Smallholder farmers from thee Sidama zone.

Variety: Indigenous Heirloom Cultivars

Region: Sidama Zone, Ethiopia

Altitude: 1700-1900 M

Soil Type: Nitisols

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

• Whole Bean — you grind at home
• Coarse — French press, cold brew
• Standard — drip machines, pour over
• Espresso — espresso machines, moka pot