Ethiopia Natural

Milk chocolate, fruit, caramel — and it's the lightest roast we sell.

Natural process from the Sidama zone, grown by smallholders at 1,700 to 1,900 meters in the volcanic nitisols that make Ethiopian coffee taste the way it does. Sorted by hand and dried on raised beds, cherry still on the bean, which is where the fruit comes from.

Taken to a medium-light roast so none of that gets burned off. If you only ever drink dark roast, this is the one worth being wrong about.

Details

• Roast: Medium-light
• Tasting notes: Milk chocolate, fruity, caramel
• Region: Sidama Zone, Ethiopia
• Altitude: 1,700–1,900 m
• Varieties: Indigenous heirloom cultivars
• Process: Full natural, hand sorted, raised bed dried

Roasted and ground to order.