$14.95
The majority of coffee in the world is wet-processed, meaning the fruit is stripped off the bean before the seed dries under the sun. In natural coffees, however, the whole coffee cherry gets put directly out in the sun to dry. This infuses flavors of the mucilage into the bean, and anything from fruit, tea, or dirt notes shows up after you’ve roasted it… and can either be amazing or terrible!
The Sidamo region of Ethiopia natural coffees tend to be lemon-strawberry, but this one is particularly complex with a range of flavors that complement each other nicely without overpowering the coffee. We roast it into the 1st cracks, slow it down, but don’t let it quite get into the 2nd cracks. The result is a very complex flavor profile with a sweet, sweet lemony beginning, a pretty high acidity (but not in an offensive way — it doesn’t bite you, it just sparkles), a medium body (despite the light roast, it won’t feel thin in your mouth), and a milk chocolate finish. It’s the sort of coffee that makes you keep going back for another cup.
