Ethiopia Natural

Roast: Medium-light · Body: Light, layered · Notes: Milk chocolate, fruit, caramel

Coffee from the place coffee came from.

Ethiopia is the botanical origin of arabica, and the trees in the Sidama zone are still indigenous heirloom cultivars rather than anything bred for yield. Natural processing means the cherry dries around the bean, which pushes fruit forward — here it's a soft berry character wrapped in milk chocolate and caramel.

Roasted medium-light on purpose, to keep the fruit intact.

For pour-over drinkers, and anyone curious what coffee tastes like when nobody roasted the character out of it.

Origin: Sidama Zone, Ethiopia · Grower: Smallholder farmers of the Sidama zone · Varieties: Indigenous heirloom cultivars · Altitude: 1,700 m and above · Process: Natural

Roasted to order and shipped the day it's roasted. Roasting queue plus USPS Standard is typically 5–10 business days total. Free US shipping.

Grind guide: Coarse for French press or cold brew · Standard for drip and pour-over · Espresso for machines and moka pots · Whole Bean if you grind your own.