Ethiopian Natural

Coffee from Ethiopia is renowned for its vibrant fruity and flowery characteristics. They often contain complex taste nuances, a light to medium body, and a stronger acidity. The processing technique significantly influences the coffee's final flavor.

It is thought that the coffee plant was discovered in Ethiopia, where coffee is more than an income producing crop and is part of a long lasting culture. Coffee is Ethiopia’s main export commodity, contributing to the livelihoods of more then 15 million farmers and sector workers.

• Certification/Grading: Natural
• 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.