Ethiopia Natural

A cup of Ethiopia Natural tastes like a quiet morning in the best possible way — ripe fruit and milk chocolate at the first sip, then it softens into caramel and warmth as it cools. This is what natural-process coffee is supposed to do, and it does it beautifully.

Tasting profile

• Roast: Medium-light

• Notes: Milk chocolate, ripe fruit, caramel

• Body / Acidity: Medium body, soft bright acidity

• Process: Full natural, sorted by hand, dried on raised beds

The story

Grown by smallholder farmers in Ethiopia's Sidama Zone — one of the country's most celebrated coffee-growing regions, at 1,700–1,900 meters, in rich Nitisol soils. The varieties are indigenous heirloom cultivars: genetically diverse, never formally cataloged, and responsible for much of the unique flavor complexity that makes Ethiopian coffee unlike anything grown elsewhere in the world. Natural processing — drying the coffee cherry whole, with the fruit intact, before removing the seed — imparts the jammy sweetness and fruit-forward character that defines this cup.

How to brew

Pour over is the ideal method for this coffee. V60 or Chemex at 200°F, medium-fine grind, 1:15 ratio. The fruity notes come through most clearly with a clean, controlled extraction. Also excellent as a drip coffee. Avoid very dark extraction — the delicate fruit notes get buried.

Why it's in our collection

Ethiopia is the origin of coffee. The founder chose the Sidama natural because it represents Ethiopian coffee at its most expressive — the cup that shows what this origin can do when the processing is done right and the beans are handled with care.

FAQ

• How fresh is this coffee? We work with roasters who ship to us regularly so beans reach you within weeks of roasting. Store in an airtight container away from light.

• Whole bean or ground? Available in whole bean, standard, espresso, and coarse grinds — pick at checkout.

• Available as a subscription? Yes — subscribe and save 10% on every order.