This naturally processed coffee is grown at high altitude and roasted right to the cusp of light and medium to extract complex fruit flavors, but offer the more balanced nuances and lower acidity than a true light roast. This bean unpacks a host of floral and citrus aromas during the brewing process and offers juice-like sweetness.

Coffee grown at higher altitudes take longer to develop than lower altitude coffees, meaning they spend more time absorbing the nutrients in the soil. Additionally, naturally processed coffee cherries are known for their fruitiness and sweetness due to their prolonged exposure to the cherry as they dry. 

THE BEANS

• 100% Ethiopian Arabica from the Sidamo region
• Grown at 1950-2200 M.A.S.L. resulting in a highly nutrient dense bean
• Naturally processed on raised beds
• Low acidity

TASTE NOTES

Ripe Strawberry, Raspberry Jam, Cocoa, Cherry