Ethiopia - Medium Roast

Fruit-forward and a little wild — the way Ethiopian coffee is supposed to taste.

This is a natural-process coffee from the Gera area of Djimmah, fermented anaerobically before drying. That extra step turns the fruit character all the way up: jammy, winey, and rich, roasted medium so the sweetness holds and nothing gets buried. No gimmicks — just a distinctive coffee, roasted in small batches.

Tasting notes: Jammy berries, red wine, cocoa, sweet finish

Origin: Gera, Djimmah Zone, Ethiopia

Process: Anaerobic natural

Roast: Medium