Taste of Ethiopia

Taste of Ethiopia

Bright and complex — milk chocolate settling against real fruit character, with caramel rounding out the finish. This is the cup coffee is often measured against.

Grown by smallholder farmers across Ethiopia's Sidama zone, this coffee comes from indigenous heirloom cultivars — the same wild, uncatalogued genetic diversity that gives Ethiopian coffee its reputation as the birthplace of the crop itself. The trees grow at 1,700 to 1,900 meters in nitisol soil, a well-draining, iron-rich earth common to Ethiopia's highlands.

This lot is fully natural — the cherries are hand-sorted, then dried whole on raised beds rather than pulped first, letting the fruit ferment gently around the bean. It's a slower, more hands-on process, and it's part of what gives Ethiopian natural coffees their distinct fruit-forward character.

Roast: Medium-Light
Variety: Indigenous Heirloom Cultivars
Region: Sidama Zone, Ethiopia
Altitude: 1,700–1,900 m
Process: Full natural, hand-sorted, dried on raised beds

Part of Taste of the World, Morning Fix's thirteen-origin collection. Explore Ethiopian Heirloom Varieties →