Ethiopia

Not every coffee announces what it is right away. This one does. Ethiopia is a natural process medium-light roast from the Sidama Zone — grown at 1,700 to 1,900 meters by smallholder farmers, dried on raised beds in the sun. That process shapes the cup: jammy, fruit-forward sweetness over milk chocolate and caramel, with a brightness that lifts without sharpness. The kind of single origin that reminds you why single origin exists.

Facts: Region: Sidama, Ethiopia · Altitude: 1,700–1,900m · Process: Natural, sun-dried on raised beds · Variety: Local Heirloom Sidamo · Tasting notes: Milk chocolate, fruit, caramel