Seasonal Ethiopia Natural

ETHIOPIA NATURAL

Roast Level • Light
Berries • Floral • Chocolate

Origin: Worka, Yirgacheffe
Elevation: 1850 to 1950 meters
Varietals: Mixed Heirloom
Process: Natural

FARMERS

As the birthplace of coffee, Ethiopia is home to more species of coffee plants than any place on earth, much of it still growing wild, and much of it still undiscovered. All Ethiopian coffee is Arabica and at least 150 varieties are commercially cultivated. The Jimma Agricultural Research Center is working to identify these species, but mixed heirloom is a common label you will see for the varieties. There are very few large estates in Ethiopia, 95% of coffee is grown by small land holders in a wide variety of environments, including “coffee forests” where coffee grows wild and is harvested by the local people. 

ROASTERS

This natural lot from Worka stands out with a berry and jammy profile. We taste blueberry, jasmine, blackberry and sweet chocolate. It’s jammy, it’s fun, it’s in your face. 

COFFEE LOVERS

This coffee is roasted light to highlight the fruity and floral aromatics and flavors. This is a coffee for the connoisseur, for someone who likes something with a wilder flair. You know the type, the type that likes the finer things of life, who sips on their wine and enjoys artisanal goods. Guji natural will really shine when ground fresh and brewed with care, using filtered water and clean brewing equipment. The flavors of this roast peak at 3-4 weeks off the roast date as the dense light roast has had time to degas. 

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