This Ethiopian natural coffee comes from the Durame Village of Kembata at 2050 meters above sea level, where extremely fertile soil creates ideal conditions for growing high-quality Ethiopian Heirloom varietals. The high altitude and rich volcanic soil contribute to the coffee's exceptional flavor development and complexity.

The natural processing method incorporates a unique 36-48 hour fermentation process in the wet mill before the cherries are moved to raised beds for sun drying. The unwashed cherries spend 16-17 days drying under the Ethiopian sun, allowing the fruit sugars to fully penetrate the beans and create the intense fruit-forward profile characteristic of this processing method.

Harvested in November and exported in April, this Grade 1 coffee showcases the exceptional terroir of the Kembata region. The combination of high altitude, fertile soil, and careful processing creates a cup that balances bright citrus acidity with rich chocolate depth and vibrant blueberry sweetness, demonstrating why Ethiopian naturals are considered among the world's most distinctive coffees.

Cupping notes: Meyer lemon, dark chocolate, and blueberry notes with vibrant fruit character; high acidity, high body; above average sweetness with bright citrus and rich berry complexity.

Try before you stock up with a 1/2 pound sample!