CRANBERRY | DRIED DATES | APRICOT | ALMOND

ORIGIN: Ethiopian

REGION: Yirgacheffe

VARIETAL: Kurume

PROCESSING: Natural

ROAST DEGREE: Light

Natural processed Ethiopians are wilder and more gamey in taste. They usually have a sweetness to them along with a heavier body. The beans are picked by the farmers and then spread out to dry in the sun. They are then raked every few hours throughout the day.

This process means that they are not always dried evenly, which helps create the funky taste of an Ethiopian natural. It’s a proud tradition and it certainly packs a punch!

This coffee is quickly becoming a favourite of ours through aeropress, but whatever the brew method, we know you will enjoy this coffee – and as a New Zealand coffee roaster who pride ourselves on roasting and supplying coffee that people enjoy, we would love to know your thoughts.

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