Ethiopian natural process coffee is dried with the coffee cherry still intact, allowing the fruit's sugars to penetrate the bean over weeks of sun-drying. This creates intense fruity flavors, wine-like complexity, and sweet characteristics impossible to achieve with washed processing. Ethiopia is the birthplace of this ancient method, perfected over centuries by Ethiopian farmers.

Ethiopian heirloom varietals are ancient, indigenous coffee varieties that have grown wild in Ethiopia for over 1,000 years. These varieties exist nowhere else in the world and have incredible genetic diversity. Our Sidamo heirloom varietals create unique flavor profiles with complex fruit notes, wine-like acidity, and floral aromatics that cannot be replicated by modern cultivars.

Pour-over methods like V60 or Chemex work excellently with a 1:16 ratio and 195-200°F water to highlight the fruity complexity. Use a medium grind and allow for a 45-60 second bloom. French press brings out the full body and chocolate notes, while cold brew creates a smooth, sweet profile with enhanced fruit characteristics. Avoid over-extraction which can make natural coffees taste overly fermented.

While not formally Fair Trade certified, our Ethiopia Natural is sourced through the Oromia Coffee Farmers Cooperative Union (OCFCU), which operates on Fair Trade principles. OCFCU returns 70% of profits directly to farmers and their communities, supporting over 557,000 households. This democratic cooperative model often provides better compensation than traditional Fair Trade certification.

Natural process coffee is dried with the cherry intact, creating fruity, wine-like flavors with heavier body. Washed Ethiopian coffee has the cherry removed before drying, resulting in cleaner, brighter acidity with more floral notes. Our natural process emphasizes the sweet, fruity characteristics while maintaining Ethiopia's signature bright acidity and complex aromatics.

Ethiopia is coffee's birthplace with over 1,500 years of cultivation history. The country has incredible genetic diversity with thousands of wild heirloom varietals, ideal growing conditions at 2,000+ meter altitudes, and traditional processing methods perfected over centuries. Ethiopian farmers are the original coffee experts, and their ancient techniques produce flavors unmatched anywhere else in the world.

At 2,000-2,200 meters, coffee trees grow slowly in the thin air, allowing beans to develop more concentrated flavors and higher density. The extreme altitude creates temperature fluctuations that stress the trees, producing more complex sugars and acids. This results in brighter acidity, more intense fruit notes, and the clean, wine-like characteristics that Ethiopian high-altitude coffees are famous for.

Natural process means the coffee cherries are dried whole with the fruit still attached to the bean, rather than removing the fruit before drying. Over 3-4 weeks of sun-drying, the fruit's sugars ferment and penetrate the bean, creating sweet, fruity flavors. This ancient Ethiopian method produces complex, wine-like characteristics and heavier body compared to washed coffees.

Store in an airtight container away from light, heat, and moisture at room temperature. Natural process coffees are especially sensitive to environmental factors due to their fruit-forward characteristics. Use within 2-3 weeks of roasting for peak fruity complexity. Avoid refrigeration which can cause condensation and damage the delicate fruit oils that give natural coffees their distinctive character.

While this medium-light roast Ethiopian natural can be used for espresso, it's specifically crafted for filter brewing methods that showcase its fruity complexity. The bright acidity and fruit-forward profile shine best in pour-over, French press, or drip methods. For espresso, consider our darker roast blends that are specifically designed for concentrated extraction and milk-based drinks.