Ethiopia, Origins - Natural

A natural-process Ethiopia from Guji's Shakodi region, sourced direct-trade from smallholders across Hangadi, Tero, and Dembi Uddo villages. The cherries spend 18–21 days on raised beds, hand-rotated during early drying to develop even fermentation. Expect the hallmark profile of natural Ethiopias: bright berry and tropical fruit layered with floral tea notes and a silky body. The fruit-forward character can get jammy if brewed cool; hotter water (95°C+) pulls out more of the tea-like refinement.