Ethiopia Natural

Fruity and sweet, from the birthplace of coffee: milk chocolate and caramel with a natural-process fruit note. Great as a pour-over.

• Roast: Medium-light
• Tasting notes: Milk chocolate, fruit, caramel
• Region: Sidama Zone, Ethiopia (1700–1900 m)
• Process: Full natural, hand sorted, dried on raised beds
• Variety: Indigenous heirloom cultivars
• Grind: whole bean, standard, espresso or coarse (French press and cold brew)

More to explore: See all our single-origin coffees or coffee blends, or try a sample pack first. You might also like Kenya and Tanzania. Brew it with a coffee maker and grind fresh with a coffee grinder.