Creative, introspective, rainy-night journaling vibes. 

Ethiopia is where coffee was born, and this natural process Sidama is a reminder of why the world fell in love with it. Dried whole on raised beds under the African sun, the fruit ferments right on the bean — the result is a cup that's wildly aromatic, naturally sweet, and unlike anything a washed coffee can produce.

• Roast: Medium-light
• Tasting notes: Milk chocolate, ripe fruit, caramel sweetness
• Region: Sidama Zone, Ethiopia
• Altitude: 1,700–1,900 meters
• Soil: Nitisols
• Variety: Indigenous Heirloom Cultivars
• Process: Full natural — hand sorted, dried on raised beds
• Growers: Smallholder farmers from the Sidama Zone

The natural process is labor-intensive and weather-dependent, which is why it's reserved for exceptional growing conditions like those found in Sidama. Every bag is a testament to the farmers who hand-sort each cherry and tend the drying beds with care. This is coffee with a story — and a flavor that tells it.