Single Origin ETHIOPIA | Medium-Light Roast

Some coffees ask you to slow down. This is one of them.

Grown by smallholder farmers in Ethiopia's Sidama zone at elevations between 1,700 and 1,900 meters, this medium-light roast is processed the old-fashioned way — sorted by hand and dried slowly on raised beds. The result is a cup with real clarity: milk chocolate sweetness, bright fruit notes, and a gentle caramel finish that lingers.

It's approachable enough for a first cup of single-origin coffee, and complex enough to keep you coming back.

The Details:

• Roast: Medium-Light
• Tasting Profile: Milk chocolate, fruit, caramel
• Grower: Smallholder farmers, Sidama Zone
• Variety: Indigenous Heirloom Cultivars
• Region: Sidama Zone, Ethiopia
• Altitude: 1,700–1,900 meters
• Soil: Nitisols
• Process: Full natural, hand-sorted, dried on raised beds

Brew Tips:

A brew temperature of 195–205°F brings out the best in this coffee. For pour-over or French press, start with a medium-fine grind and give it time to bloom. Not sure where to start? Our grind guide has you covered.