This coffee is originates from Yirgacheffe in south central Ethiopia which is located in the Gedeo Zone. This is a “natural” or dry-processed Yirgacheffe, meaning the beans were dried inside the fruit, encouraging a flavor profile that is more pungent than the more familiar wet-processed Yirgacheffe floral and citrus toned profile.  The cup is fantastically sweet, mixed berries, yellow cherry, ripe peach, apricot and exotic floral notes.

The Natural Sidamo was sourced from the growing region of Sidamo in Ethiopia and was produced by at elevation between 2,000 – 2,200 meters, plentiful rainfall and fertile soil that makes the coffee grown in this region so remarkable with the cupping notes of cherry, chocolate and dense with fruit forward notes of fresh berries and lemons with a rich orange.

Guji is one of the woredas in the Oromia Region of Ethiopia, part of Guji zone. It’s one of the regions of Ethiopia’s largest specialty coffee growing area. The areas lie between 1,900 and 2,200 masl. This dry-processed coffee from Ethiopia’s Guji region strikes your palate with an aroma full of sweet fruity flavor and honey undertones. It has strong berry aromatics with lemony acidity and lingering aftertaste.

Heavy-bodied, spicy and fragrant, Ethiopian Harrar coffee is a wild and exotic dry processed (natural) Arabica coffee that is grown on small farms in the Oromia region in southern Ethiopia at elevations between 1,400 meters and 2,100 meters. Harrar is a dry processed coffee beans with sorting and processing done almost entirely by hand. It is one of the highest valued coffee in the world. A good Harrar is bold with a complex and spice tones that may include cinnamon, cardamom, and with a lingering finish. It has medium acidity and full body and distinctive mocha flavor.