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Meet the coffee of community and heritage. Generational smallholder farmers in Sidama's villages cultivate indigenous heirloom varieties in soil and altitude perfectly suited to coffee excellence. At 1700–1900 meters, where Nitisol earth nourishes each plant, these beans are harvested with care, naturally processed, hand-sorted, and dried on raised beds. The medium-light roast unfolds with creamy milk chocolate, bright fruit notes, and subtle caramel—a reflection of family tradition and the rich connection between land, people, and cup.
Roast: Med-light
Tasting Profile: Milk chocolate, fruity, caramel
Grower: Smallholder farmers from thee Sidama zone.
Variety: Indigenous Heirloom Cultivars
Region: Sidama Zone, Ethiopia
Altitude: 1700-1900 M
Soil Type: Nitisols
Process: Full natural, sorted by hand. Dried on raised beds.
