Considered to be the birthplace of coffee, Ethiopia is home to an extremely wide range of native heirloom varietals. It is also known for natural coffee processing that can impart distinct, fruity characteristics to the cup profile. This lot was processed at the Sasaba washing station, located in the Oromia Region. Sasaba processes both washed and natural coffees and receives its coffee cherries from smallholder subsistence farmers living in the surrounding area. Most farmers usually own around 10-15 coffee trees and cherries are collected from late September through December. The coffee was then dried for 15-20 days on raised beds. Natural Ethiopian coffees are known for having heavy, often pungent dried fruit aromas and flavors. They can also be divisive as some people find the fruitiness overpowering and may even perceive them as tasting “boozy.” This offering is a great representation of how naturally processing a coffee can contribute flavor and complexity while still maintaining a clean and balanced profile. This is our fourth year offering this coffee and it continues to impress us with its flavors of dried fruit and syrupy clean finish.