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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.
Ethiopia Natural
$22.99
From high-altitude parcels in the Sidama Zone comes a naturally processed coffee that balances bright, fruity clarity with a silky, milk-chocolate sweetness and warm caramel finish. Cultivated by dedicated smallholder farmers on rich Nitisols and harvested from indigenous heirloom cultivars, this lot reflects authentic Ethiopian terroir and traditional farming knowledge.
The full natural process concentrates fruit-driven aromatics and body: cherries are dried intact on raised beds and hand-sorted, producing pronounced fruit notes, syrupy midtones, and a clean, lingering caramel finish. At 1700–1900 m, the cool nights and steady elevation help develop complex sugars and floral acidity while preserving delicate varietal character.
Enjoy this coffee brewed as pour-over or immersion to highlight its layered sweetness and bright fruit edges; it also pulls a smooth, chocolate-forward cup when brewed as espresso. Ideal for specialty coffee lovers seeking an expressive, origin-driven experience that celebrates heirloom genetics, meticulous post-harvest care, and the craftsmanship of Sidama’s smallholder community.