Ethiopia Natural

Roast: Med-light

Tasting Profile: Milk chocolate, fruity, caramel

Grower: Smallholder farmers from the 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.

How to Brew

• Pour Over: Use 1–2 tbsp (7–14g) per 6 oz (180ml) of water at 195–205°F (90–96°C). Brew time: 3–4 minutes. The lighter roast shines with a clean, fruity pour over.
• French Press: Use 2 tbsp (14g) per 6 oz (180ml). Steep for 4 minutes, then press slowly.
• Espresso: Use 18–20g of finely ground coffee. Extract for 25–30 seconds for a rich, caramel-forward shot.
• Cold Brew: Use 1 cup (85g) coarse ground per 4 cups (950ml) cold water. Steep 16–24 hours in the fridge.