Natural Process Ethiopia

Overview

Our Natural Process Ethiopia celebrates the birthplace of coffee with bright fruit character and layered complexity. Carefully dried whole on raised beds under the Ethiopian sun, this medium-light roast showcases the region’s indigenous heirloom varieties and natural sweetness.

Roast Level

Medium–Light Roast

Tasting Notes

• Primary: blueberry, strawberry, stone fruit
• Sweetness: caramel, milk chocolate
• Aromatics: floral jasmine or honey-like brightness
• Finish: juicy, smooth, gently vibrant

Naturally processed Ethiopian coffees often exhibit pronounced fruit notes and floral aromatics while maintaining a rich, juicy body. 

Origin & Details

• Country: Ethiopia
• Region: Sidama or Guji Zones
• Altitude: ~1,700–2,200 m
• Process: Natural (sun-dried whole cherry)
• Varietals: Indigenous heirloom cultivars

Process

Smallholder farmers carefully hand-sort ripe cherries before laying them out on raised beds to dry slowly in the sun. This traditional natural method allows the beans to ferment in the fruit, enhancing fruit sweetness and aromatic complexity before hulling. 

Brew Recommendations

• Pour-over: highlights juicy fruit and floral notes
• Aeropress: smooth, expressive cup
• Espresso: playful fruit intensity with syrupy sweetness

Suggested brew ratio: 1:15 to 1:16

Who Will Love This Coffee

• Fans of fruity, vibrant naturals
• Drinkers who enjoy balanced sweetness with bright complexity
• Those seeking a classic Ethiopian single-origin experience