Ethiopia Natural - Medium-Light Roast - Single-Origin Specialty Coffee


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Single-Origin Coffee

Embark on a journey to the birthplace of coffee with our extraordinary Ethiopia Natural single-origin specialty coffee. Sourced from the highlands of Ethiopia, where coffee cultivation dates back centuries, each bean carries the rich heritage and distinct flavors of this legendary origin.

 

Crafted with care and expertise, our Ethiopia Natural is a true expression of nature's bounty. Delight in the vibrant notes of milk chocolate, fruit and caramel that dance on the palate with every sip. This coffee offers a sensory experience like no other, inviting you to explore the depths of its complexity with each nuanced flavor.

 

Handpicked by local farmers who honor age-old traditions and sustainable practices, our Ethiopia Natural specialty coffee reflects a deep connection to the land and its people. From the moment the cherries are harvested to the final roast, we ensure the highest standards of quality and integrity, resulting in a coffee that is both ethically sourced and exquisitely flavorful.

 

Whether you're starting your day with a burst of Ethiopian energy or savoring a moment of quiet contemplation, our Ethiopia Natural specialty coffee promises to transport you to the sun-drenched hills and fertile valleys of Ethiopia with every sip. Experience the magic of this legendary origin and discover why Ethiopian coffee is celebrated around the world for its unparalleled quality and character.

Certification/Grading: Natural
Roast: Med-light
Tasting Profile: Bright/Medium Acidity, Milk Chocolate, Fruity, Caramel
Grower: Smallholder farmers from the Sidama zone.
Variety: Indigenous Heirloom Cultivars
Region: Sidama Zone, Ethiopia
Altitude: 1700-1900 M
Soil Type: Nitisols
Process: Full natural, sorted by hand. Dried on raised beds.

 

DetailsIt is thought that the coffee plant was discovered in Ethiopia, where coffee is more than an income producing crop and is part of a long lasting culture. Coffee is Ethiopia’s main export commodity, contributing to the livelihoods of more than 15 million farmers and sector workers. 

 

This coffee is grown in the Sidama zone on family farms and is processed in a local cooperative. The traditional processing method provides a truly remarkable, naturally processed coffee.

 

Types of Grinds
Whole Bean: Grind yourself (Freshest way)

Standard: Drip brewing, Keurig machines and pour-over.

Espresso: Espresso machines

Coarse: French press and cold brew

 

Types of Roasts
Light: roasts have a lighter color, higher acidity, and retain more of the original bean flavors.

Medium: roasts have a balanced flavor profile with a slightly darker color.

Dark: roasts have a bold flavor, lower acidity, and a shiny surface due to oils released during roasting.

 

The Golden Ratio
The Specialty Coffee Association of America has set a golden ratio of 1:18, which is approximately 55 grams of coffee for 1000 ml (grams) of water. To achieve a golden standard cup, it's recommended to use two tablespoons per 6oz cup. This varies depending on brew method and personal preference.

 

Types of Brewing Methods
Drip Coffee: Add water and coffee grounds to the machine's reservoir and filter, then turn it on. The machine heats the water and drips it evenly over the coffee grounds. Once brewed, serve and enjoy.

 

Espresso: Fill the portafilter with fine grounds, tamp them down evenly, and attach it to the espresso machine. Start the extraction process, and the machine will force hot water through the grounds under pressure. Collect the espresso shot in a cup and serve immediately.

 

French Press: Add coarsely ground coffee to the French press, pour hot water over it, and let it steep for about 4 minutes. Press down the plunger slowly to separate the grounds from the brewed coffee, then pour and serve.

Cold Brew: Combine coarsely ground coffee and cold water in a jar or pitcher, then let it steep in the refrigerator for 12-24 hours. Once steeped, strain the mixture to remove the grounds and dilute with water or milk to taste.

 

Pour-Over: In pour-over coffee brewing, hot water is poured over coffee grounds in a filter cone. The water drips through the grounds and filter into a vessel below. It allows for precise control over brewing variables like water temperature and pouring technique, resulting in a clean and flavorful cup.

Each method may require slight variations in measurements, grind size, and brewing time to achieve the desired flavor profile. Experimentation and practice will help you refine your technique for each method.

 

Cups of Coffee Per Bag Size
12oz: 24 cups
1lb: 32 cups
2lbs: 64 cups
5lbs: 160 cups
12lbs: 384 cups

These numbers are an approximation and vary depending on the size of cup and how strong you prefer your coffee to be.