This light roast highlights the expressive depth of natural processed Ethiopian coffee. Bold, ripe blueberry, delicate violet florals and zesty mandarin orange form the main flavours, complemented by juicy lime acidity. As the cup cools, raspberry, peach and milk chocolate notes emerge, adding complexity and rounding the profile. A full sweetness enhances the silky, slightly lactic texture, creating a delicious and layered mouthfeel.

Brewed through filter methods, the coffee’s fruit forward aspects and nuance are best appreciated without milk. The florals and berry notes remain pronounced, supported by a refined structure that evolves with cooling. This is a showcase of complexity that defines Ethiopia’s best natural coffees.

This is a natural process lot. Cherries are dried whole on raised African beds for around 12–15 days, turned regularly to ensure even drying and protected from excessive midday sun or overnight moisture. This slow drying approach allows sugars and acids in the fruit to develop into layered flavours, highlighting blueberry and citrus with a soft, lactic mouthfeel. The result is a clean yet expressive profile that retains clarity while showcasing the rounder fruit and chocolate tones typical of Ethiopia's best natural lots.