Ethiopia Natural
Ethiopia Natural
Ethiopia Natural coffee predominantly originates from a singular cultivar: Revered for its most authentic manifestation at high altitudes within the region, it undergoes meticulous cultivation by skilled producers. This coffee embodies quintessential cacao characteristics—a bouquet redolent with delicate caramel and herbs, while its fruity notes intertwine gracefully with nuances of raw chocolate.
Flavor
Floral / Fruity
Dark ChocolateRoast
Light
DarkCouldn't load pickup availability
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| Brew Method | 6 OZ | 12 OZ | 24 OZ | 36 OZ |
|---|---|---|---|---|
| Pour Over(20-22 g/cup) | 7 cups | 15 cups | 31 cups | 46 cups |
| French press(30 g/cup) | 6 cups | 11 cups | 23 cups | 34 cups |
| Espresso(20 g/cup) | 9 cups | 17 cups | 34 cups | 51 cups |
| Aeropress(16 g/cup) | 11 cups | 21 cups | 43 cups | 64 cups |
| Drip(41 g/cup) | 8 cups | 15 cups | 31 cups | 46 cups |
Blend Story
Ethiopia Natural Whole Bean: A True Taste of Ethiopian Tradition
Ethiopia Natural Whole Bean coffee offers an authentic expression of the region’s renowned coffee heritage. Sourced from a singular cultivar and grown at high altitudes, this coffee is meticulously cultivated by skilled producers to highlight its unique and complex flavor profile. With rich cacao characteristics at its core, the coffee presents a delicate bouquet of caramel and herbs that gracefully complement its fruity undertones, all intertwined with the subtle depth of raw chocolate. This natural process coffee is a tribute to Ethiopia’s traditional growing techniques, allowing the beans to dry with the fruit intact, enhancing the complexity of flavors. The result is a cup that combines the vibrancy of fruit with the richness of chocolate, creating a luxurious experience for coffee lovers who appreciate depth, authenticity, and refinement in every sip.
Behind Craft Espresso
Our Custom Process
Ethiopia Natural coffee is crafted using the traditional natural processing method, where the coffee cherries are dried with the fruit still intact. This extended contact between the bean and the fruit infuses the coffee with bold, fruity flavors while preserving the rich cacao and raw chocolate notes. During the drying process, natural fermentation occurs, allowing sugars and organic compounds in the pulp to break down slowly, enhancing the coffee’s sweetness and complexity. The result is a deeply flavorful cup, with delicate caramel and herbal undertones that add layers of sophistication. Grown at high altitudes in Ethiopia, the beans ripen slowly in cooler temperatures, allowing more intricate sugars and acids to develop. This slow growth gives the coffee its bright acidity and refined sweetness. When roasted, the natural sugars undergo caramelization, bringing out the rich chocolate flavors and balancing the coffee’s fruity and herbal notes. The combination of natural processing and high-altitude cultivation creates a luxurious, multi-dimensional coffee experience that showcases Ethiopia’s unique terroir.
