Wild Shore · Ethiopia Natural

The birthplace of coffee. Still the wildest cup in the world.

Ethiopia is where coffee began. Every Coffea arabica plant in the world descends from wild populations in Ethiopia's southern highlands. Most farms here are still tiny garden plots, harvested by hand, dried on raised beds.

Natural processing — drying the cherry whole — is the original method. It's also what produces the wildest flavors: blueberry, jasmine, tropical fruit, syrupy sweetness. This is coffee in its untamed form, and once you've tasted it properly, every other cup tastes a little quieter.

At the cup
Cupping notes: Blueberry, jasmine, stone fruit, syrupy sweetness
Roast: Medium-light
Body: Medium, juicy
Acidity: Bright, complex
Best brewed as: Pour-over, Aeropress, light-roast lovers

At the farm
Origin: Ethiopia
Region: Yirgacheffe, Sidamo, Guji, Limu (lot-dependent)
Altitude: 1,700–2,200 MASL
Process: Natural (dry) — cherries dried whole on raised beds
Varietals: Heirloom landrace (Ethiopian indigenous varieties)
Harvest: October–December

Packaging: Biotrē™ 1.0 — home compostable (how to compost it)

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