PRODUCER: Smallholder Producers
ORIGIN: Sidama | Ethiopia
VARIETY : Heirloom
PROCESS: Natural | Raised-Bed Dried
HARVEST: November | February
ELEVATION: 2200 MASL
ROASTER: Probat P25
LEVEL: Moderate Light | Agtron #80
EXTRACTION: Preferred for Filter
NOTES: Strawberry | Black Tea | Dried Berries | Raw Honey | Floral
STORY
This Ethiopia Sidamo Natural comes from the highlands of Sidama, one of Ethiopia’s most celebrated specialty coffee-growing regions. Smallholder producers cultivate coffee at high elevations where cool temperatures, fertile soils, and slow cherry maturation create ideal conditions for developing sweetness, aromatic intensity, and complexity.
Coffee cherries are selectively handpicked at peak ripeness and processed using the traditional natural method, allowing the fruit to dry around the seed. This extended contact contributes to the coffee’s fruit-forward character, sweetness, and rounded body.
In the cup, expect bright grapefruit, ripe cherry, creamy milk chocolate, and toasted hazelnut. The profile is vibrant and expressive while remaining balanced, sweet, and approachable.
ORIGIN | ETHIOPIA
Ethiopia is widely recognized as the birthplace of Arabica coffee and remains one of the most genetically diverse coffee-producing countries in the world.
The Sidama region is known for its high elevations, cool growing conditions, and extraordinary diversity of indigenous coffee varieties. Thousands of smallholder producers cultivate coffee on small farms and garden plots, often intercropped with native vegetation and food crops.
Natural coffees from Sidama are especially known for their fruit intensity, floral aromatics, vibrant acidity, and layered sweetness. This lot combines that classic Ethiopian fruit character with chocolate and nut tones for a balanced and distinctive cup.
VARIETY | HEIRLOOM
Ethiopia contains an extraordinary range of genetically diverse indigenous coffee varieties commonly referred to as Ethiopian heirloom or landrace varieties.
These coffees are adapted to their local environments and contribute to the remarkable complexity associated with Ethiopian specialty coffee.
In Sidama, high elevation and slow cherry development allow these varieties to express vibrant fruit, floral aromatics, structured acidity, and natural sweetness.
PROCESS | NATURAL
For natural processing, ripe coffee cherries are carefully selected and dried whole with the fruit surrounding the seed.
Keeping the coffee in contact with the cherry during drying encourages deeper fruit character and sweetness. Careful drying and frequent turning are essential to maintain an even moisture level and preserve cup clarity.
For this Sidamo lot, the natural process enhances ripe cherry sweetness and fruit intensity while complementing the coffee’s milk chocolate and hazelnut character.
DRYING | RAISED-BED DRIED
Freshly harvested cherries are spread across elevated African-style drying beds where air can circulate around the fruit.
The cherries are regularly turned to promote even drying and carefully monitored throughout the process. This controlled approach helps maintain sweetness and clarity while developing the expressive fruit characteristics associated with high-quality Ethiopian natural coffees.
The result is a coffee with layered fruit, structured sweetness, and a clean finish.
HARVEST | NOVEMBER – FEBRUARY
Ethiopia’s primary coffee harvest generally begins toward the end of the year, with higher-elevation coffees maturing later because of cooler temperatures and slower fruit development.
Selective handpicking allows producers to focus on ripe cherries with strong sugar development before drying begins.
Once processing and preparation are complete, fresh-crop coffees are exported and become available during the following months, allowing us to roast the coffee while its fruit character and aromatics remain vibrant.
ROASTING | PROBAT P25
We roast this Sidamo Natural on our Probat P25 using a carefully controlled profile designed to preserve the coffee’s fruit character while developing enough sweetness and structure to create a balanced cup.
The roast emphasizes grapefruit brightness, ripe cherry sweetness, creamy milk chocolate, and toasted hazelnutwithout introducing excessive roast character.
Cropster roast tracking allows us to monitor each batch for consistency and maintain the intended development profile from roast to roast.
ROAST LEVEL | MODERATE LIGHT
A fruit-forward roast designed to preserve the expressive character of Sidama while developing enough sweetness and body for balance.
Expect bright grapefruit acidity, ripe cherry, milk chocolate sweetness, toasted hazelnut, and a clean, lingering finish.
ROAST LEVEL: Moderate Light
| CLASSIFICATION |
AGTRON |
PROFILE |
NOTES |
| MODERATE LIGHT |
80–75 |
Highest origin expression |
Floral • Citrus • Fruit • Tea-like |
| MODERATE MEDIUM |
65–60 |
Balanced sweetness & body |
Cane Sugar • Caramel • Stone Fruit |
| MODERATE DARK |
50–45 |
Increased roast development |
Cocoa • Nuts • Molasses |
CCR ROAST PHILOSOPHY
We intentionally roast lighter to preserve origin character, variety, processing method, and producer impact.
HIGHER AGTRON → More Origin Character
LOWER AGTRON → More Roast Character
Our Moderate Light profile emphasizes lively acidity, fruit clarity, aromatic complexity, and delicate sweetness while developing enough sugars to provide structure and balance.
We measure roast color using an Agtron M Basic III on the Agtron Gourmet scale and focus on development through carefully controlled time and temperature rather than creating roast-forward flavors.
PREFERRED EXTRACTION
Filter | Espresso
Ethiopia Sidamo Natural is especially expressive as a filter coffee. Pour-over brewing highlights its grapefruit acidity, ripe cherry sweetness, creamy milk chocolate, and hazelnut finish while preserving the clarity and aromatics characteristic of Ethiopian natural coffees.
For the best expression, aim for a balanced extraction with controlled agitation and a consistent drawdown. A slightly finer grind can increase sweetness and intensity, while a coarser adjustment can help maintain clarity if the cup becomes heavy or over-extracted.
BREW GUIDE
Origami Dripper & Origami Cone Filter
-
METHOD: Origami & Hario Carafe
-
FILTER: Origami Cone Filter
-
COFFEE: 15g
-
WATER: 240g @ 202°F (94°C)
-
RATIO: 1:16
-
GRIND: 600 µm (Microns) Medium
-
TIME: 3:00–3:15
ADJUSTMENT GUIDE
-
Sharp / sour / under-extracted → grind slightly finer (-10–15 µm)
-
Bitter / dry / heavy → grind slightly coarser (+10–15 µm)
-
Drawdown faster than 3:00 → grind slightly finer
-
Drawdown slower than 3:15 → grind slightly coarser
GRIND
| GRINDER SETTING |
|
| Mahlkönig EK43 |
7 |
| Fellow Ode Gen 2 |
4 |
| Comandante C40 |
18 |
| Baratza Encore |
14 |
RECIPE
STEPS:
0:00 — Bloom / Spiral Pour to 30g
Pour evenly in a gentle spiral to fully saturate the coffee bed. Allow to bloom for 30 seconds.
0:30 — Spiral Pour to 100g
1:00 — Spiral Pour to 160g
1:20 — Final Spiral Pour to 240g
3:00–3:15 — Finish Draining
TOTAL BREW TIME: 3:00–3:15
Swirl the carafe, serve, and enjoy.
Expect a cup with bright grapefruit, juicy cherry, creamy milk chocolate, toasted hazelnut, and a clean, fruit-forward finish.
EXTRACT & ENJOY.
