Ethiopia Natural
Ethiopia Natural
Milk chocolate, fruit, and caramel notes come together in Ethiopia Natural. This medium-light roast brings the character of Ethiopia’s Sidama Zone to your daily cup.
- Roast: Medium-light
- Tasting notes: Milk chocolate, fruity, caramel
- Grower: Smallholder farmers from the Sidama Zone
- Varieties: Indigenous heirloom cultivars
- Region: Sidama Zone, Ethiopia
- Altitude: 1,700–1,900 m
- Soil: Nitisols
- Process: Full natural, sorted by hand, and dried on raised beds
Choose whole bean or the grind that suits your brew.
Coffee grind refers to the size and texture of coffee beans after they are ground. Different grind sizes affect how the coffee brews, influencing the flavor, strength, and smoothness of each cup.
Whole Bean
Coffee beans left unground for maximum freshness and flavor. Best when ground right before brewing.
Espresso Grind
A very fine grind used for espresso machines, allowing quick extraction under pressure for a rich and bold flavor.
Standard (Medium Grind)
A balanced grind commonly used for drip coffee makers, creating a smooth and even brew.
Coarse Grind
A larger, chunky grind ideal for French press and cold brew methods, helping prevent over-extraction and bitterness.
Discover the perfect grind for your brewing method. From whole bean to coarse, learn how each grind size affects extraction, flavor, and your coffee experience.
