Meet Our New Single-Origin: Sidama Natural from Ethiopia

We just brought in a new coffee that stopped us mid-sip during cupping. It is a natural-process bean from the Sidama zone in southern Ethiopia, grown at about 1,900 meters.

In the cup you get blueberry, dark chocolate, and a wine-like sweetness that lingers. The natural processing gives it a heavier body than most Ethiopian coffees — almost syrupy.

We are roasting it on the lighter side to keep those fruit notes intact. It works beautifully as a pour-over. If you pull it as espresso, expect a shot that is fruity and a little wild.

This is a limited run. We bought four bags from our importer, and once they are gone, they are gone. The farmer, Tadesse Bekele, runs a small washing station that produces maybe 20 bags a year total.

Available as a single cup in the shop or as a 250g bag to take home.