Single Origin Saturday!

Take a deeper dive!

Ethiopian coffees are without doubt some of the most delicious, unique and flavor packed coffees the world has to offer. Universally recognized as the birthplace of coffee, and produces some of the most complex and exciting coffees in the world. They continually stand as the most sought-after coffees by tons of roasters and coffee enthusiasts around the world. We are lucky enough to work with some amazing people to get this coffee stateside and in your cup.

Sidamo region natural process coffees are a highly acclaimed, sun-dried coffee known for its intense fruity and floral profile, often featuring notes of blueberry, strawberry, and citrus. Grown at high altitudes (2,000+ masl), these beans are dried in their cherries for weeks, resulting in a complex, heavy-bodied, and syrupy cup. These coffees often showcase a “wild” character due to the natural drying process after harvest, which allows the bean to absorb the sugars and flavors from the fruit pulp. A Natural process coffee when roasted properly will always produce a more complex cup. In lighter roasting profiles you can experience a multitude of flavors but will often encounter much higher acidity levels. Roasting and care for these coffees is not a simple task.

• Flavor Notes: Prominent notes of blueberry, wild strawberry, raspberry, citrus, and often jasmine or rose.
• Body & Acidity: Known for a thick, syrupy, and creamy body with a bright, juicy acidity that is well-balanced by its inherent sweetness.
• Processing: Ripe cherries are hand-sorted and dried on raised beds for 8–21 days, requiring constant turning to prevent over-fermentation.
• Roast Profile: Typically best suited to light-to-medium roasts to highlight delicate floral notes and bright fruit flavors.
• Region: The Sidamo (or Sidama) region, known for its high altitudes and fertile soil, produces some of the most vibrant coffees in Ethiopia.