AT A GLANCE
Our Ethiopian coffee has ripe fruity notes on the nose with winy characteristics

THE STORY
What is unique about our Ethiopia Natural is that we hand sort each batch of coffee before and after we roast to remove defects.
The most common defect found in natural grade 4 Ethiopian coffees is quakers, they can impart negative cup characteristics like latex, grass, hay and burnt corn.
By removing these defects which are noticeable to the eye post roast, we can greatly improve on cup quality.
It may be a little extra work and mean that we will lose on average 40grams per Kg, but the resulting cup quality is well worth all the effort.

THE FACTS
Region: Sidamo, Ethiopia
Varietal: n/a
Coffee Grade: Natural Grade 4, 80+ SCA
Processing: Double Hand Sorted
Altitude: 1150 m.a.s.l
Crop: 2021/2022

ORIGIN CUP PROFILE:
Cocoa, tangerine, aromatic with milk chocolate.

ESPRESSO CUP PROFILE:
Milk based beverages will have highlighted notes of litchi and tropical fruit flavours.

FILTER CUP PROFILE:
Balanced sweetness, winy, floral and fruity notes.