Tasting Profile: French
A naturally processed Ethiopian Sidama with vibrant fruit-forward complexity, floral aromatics, and wine-like depth. Raised-bed drying over 16 days (14–21 day range) preserves clean, expressive layers of berry, stone fruit, and jasmine-like florals distinctive to Ethiopian heirloom varieties.
Origin & Region: Ethiopia, Sidama
Ethiopia is the birthplace of coffee, and Sidama exemplifies the country's extraordinary genetic diversity and terroir-driven complexity. Grown at very high altitudes using indigenous heirloom varieties, these coffees express deep floral, fruit, and wine-like characteristics unique to Ethiopian natural processing traditions.
Blend Composition: Ethiopian Heirloom
Typical Ethiopian heirloom varieties — an incredibly diverse and largely unclassified gene pool of indigenous Arabica cultivars. This genetic richness is what gives Ethiopian coffees their unmatched aromatic complexity, floral character, and layered fruit profiles that no other origin can replicate.
Altitude & Processing: 1,800-2,200 MASL (meters above sea level):
Natural/dry process with the whole cherry dried on raised beds for 14–21 days, with this specific lot dried for 16 days. Raised-bed drying ensures even airflow and consistent cherry fermentation, enhancing the vibrant fruit and floral complexity that defines Ethiopian natural coffees. Final moisture content of 10–12% ensures optimal stability and shelf life.
