Ethiopia Kembata Natural

A classic Ethiopian natural, with juicy berries front and center, and a smooth milk chocolate finish. At a medium-light roast, besides the unmistakable chocolate covered blueberry notes, there’s a touch of citric acidity, but not overwhelming.

On small farms in the Durame Village, this Heirloom variety is grown at 2100 meters above sea level in fertile soil ideal for growing the highest quality coffee beans. Once the beans have completed a 36 to 48-hour fermentation process in a wet mill, they are laid in raised beds to dry in the sunlight. These Ethiopian beans can spend up to 21 days drying to ensure they’re ready for export.

The cup profile owes much to its high altitude. At higher altitudes, coffee trees must work harder to bear fruit and the cherries take longer to mature. During this extended maturation period, the coffee absorbs more flavor, resulting in a richer, more developed taste.