Welcome to our Ethiopian Natural - we rotate the farm slightly every so often to experiment, but always stick to a Yirgacheffe.

Everything you could want from a natural Ethiopian - upfront pear drop sweetness with lime acidity, balanced out with perfumed jasmine notes.

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Experience the exceptional quality of Ethiopia's Oromia Region with our Nensebo Mundayo Grade 1 Natural coffee. This specialised lot is cultivated at impressive elevations of 1,945 to 2,100 meters above sea level, allowing the heirloom varieties to benefit from unique high-altitude microclimates.

The Process

This coffee undergoes an improved natural process meticulously executed by a community of approximately 750 smallholder farmers. Every step is designed to enhance the bean's inherent characteristics:

• Hand-Sorting: Cherries are hand-sorted at the family-owned Testi Coffee Washing Station to ensure only the ripest fruit is selected.

• Water Floating: Cherries are floated in water to remove low-density or imperfect fruit, leaving only the healthiest, dense beans.

• Precision Drying: Approximately 25 kg of cherries are spread to a thickness of 5 cm on African drying beds.

• Frequent Turning: To ensure even drying, the cherries are turned 5 to 6 times a day.

• Patience: The process takes between 15 to 21 days until the coffee reaches an optimal moisture content of 11% to 12%.

Technical Profile

• Location: Mundayo Village, Oromia, Ethiopia

• Soil: Red clay

• Climate: Temperature ranges from 13-25°C with 1200 - 1599mm annual rainfall

• Botanica Cultivars: Heirloom