ETHIOPIA NATURAL

Roast Level • Light
Berries • Floral • Chocolate

Origin: Limmu
Producer: Haile Gebrselassie
Elevation: 1650 to 1900 meters
Varietals: Mixed Heirloom
Process: Natural, 36-48 hour fermentation, dried on raised beds

FARMERS

The vast majority of Ethiopian coffee is grown by smallholder farmers. Masha farm is different, it is a 1,500 hectare estate owned and operated by world-renowned running champion Haile Gebrselassie. The government gifted Haile this land in recognition of his achievements: two-time Olympic gold medalist, four-time World Champion, and holding 27 world records. Farming and agriculture are his roots and the coffee he is producing is truly special. 250 hectares of land is dedicated to conservation forest land which is recognized by UNESCO as a biosphere reserve. The farm produces Organic and Rainforest Alliance-certified coffees. With a focus on being a force for good, Masha farm offers local coffee farms in nearby Yeppo Village training in agronomic best practices and methods for increasing cup quality, while adhering to socially and environmentally friendly practices.

ROASTERS

This natural lot from Masha stands out with fruity berry flavors and silky chocolate notes. We taste blueberry, strawberry and sweet chocolate. It’s a really clean coffee showcasing the birthplace of coffee wonderfully. It is a grade 1 and we can attest to its physical quality, the coffee is very uniform with very few quakers. This is an attribute we chase when sourcing natural Ethiopias. This ensures that cup to cup you will enjoy the clean and fruity flavors the coffee has to offer.

COFFEE LOVERS 

This coffee is roasted light to highlight the fruity and sweet aromatics and flavors. This is a coffee for the connoisseur, for someone who likes something with a wilder flair. You know the type, the type that likes the finer things of life, who sips on their wine and enjoys artisanal goods. Sidamo natural will really shine when ground fresh and brewed with care, using filtered water and clean brewing equipment. The flavors of this roast peak at 3-4 weeks off the roast date as the dense light roast has had time to off gas the CO2 from the roasting process.

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