Our entry level Ethiopian, but that’s not underselling this coffee. This is a Natural, it hasn’t had a ferment with the skin attached in an Anaerobic environment like the other three lots displayed here.

This means it has a more dialed back fruity nature. Honestly though, its so fruity. If you had offered me this coffee 10 years ago and that this would one day be considered a chill Ethiopian fruit bomb I would have laughed at you. But… I guess that goes to show you how far the market has come in embracing and indeed pushing coffees that taste like coffee: a tropical fruit.

Expect Orange, Bright Blood Orange Acidity bordering on Grape Fruit, Mandarin, Stewed Stone Fruits, Reg Grapes and some Brown Sugar/Honey Sweetness. Big Body, long aftertaste.

Coffees in Ethiopia are typically traceable to the washing station level: The average producer here delivers their cherry to the washing station, where it is blended with other producers' deliveries and processed as necessary.