Tasting Notes: Forest Fruits • Orange • Brown Sugar Ethiopia by Dabov captivates with its enchanting notes of forest fruits and orange, enriched with the sweetness of brown sugar. A natural-processed Heirloom variety that delivers a complex, aromatic cup with every brew. Sourced from the birthplace of coffee, this lot comes from family-owned farms in the Ethiopian highlands where indigenous Heirloom varieties have been cultivated for centuries. Grown at 1,900–2,100 masl in rich, fertile soil, the cherries are hand-picked at peak ripeness and sun-dried on raised African beds. The natural process intensifies the berry-like sweetness and creates a layered, wine-like complexity that Ethiopian specialty coffees are renowned for worldwide. Origin & Farm Story This coffee originates from the Sidamo and Yirgacheffe regions of southern Ethiopia — the ancestral homeland of Arabica coffee. Small-holder farmers in these highland areas cultivate indigenous Heirloom varieties at altitudes between 1,900 and 2,100 meters above sea level, where cool temperatures and abundant rainfall create ideal growing conditions. The volcanic soil and forest shade canopy contribute to the remarkable complexity these coffees are known for. The cherries are selectively hand-picked during the harvest season and processed using the traditional natural (dry) method on raised African drying beds. This slow, careful drying process — often lasting two to three weeks — allows the fruit sugars to permeate the bean, producing the intense berry sweetness and wine-like body that distinguish naturally processed Ethiopian coffees from their washed counterparts. Tasting Notes & Flavor Profile In the cup, expect a layered experience that unfolds as the coffee cools. The initial sip reveals bright forest fruit notes — think ripe blueberries and blackcurrants — followed by a vibrant orange citrus acidity that lifts the palate. As the cup develops, a rich brown sugar sweetness emerges in the finish, lending body and warmth. The medium-light roast preserves the delicate floral aromatics typical of high-altitude Ethiopian coffees while allowing the natural processing character to shine through. With an SCA score of 85–87, this coffee sits firmly in the specialty Red Label tier, reflecting exceptional quality in sweetness, acidity balance, and clean aftertaste. How to Brew This Coffee For the best results, we recommend a V60 pour-over with a 1:16 ratio (15g coffee to 240ml water at 92–94°C). A medium-fine grind with a 45-second bloom and gentle spiral pours will highlight the fruit-forward character and keep the cup clean. For a step-by-step guide, visit our V60 Brewing Guide. As espresso, this coffee produces a bright, juicy shot with pronounced berry notes. Pull at a 1:2.2 ratio (18g in, 40g out) in 28–32 seconds at 93°C. It pairs beautifully in milk drinks, adding a fruity sweetness to cappuccinos. Pairing tip: Enjoy alongside dark chocolate or a slice of orange cake to complement the citrus notes. About DABOV Coffee DABOV is an award-winning specialty coffee roaster based in Sofia, Bulgaria, founded by Dimo Ovcharov. Known throughout Europe for their meticulous approach to sourcing and roasting, DABOV works directly with producers in origin countries, building long-term relationships that ensure traceability and fair compensation for farmers. Their roasting philosophy centers on preserving the unique terroir of each lot — letting origin character speak rather than imposing a house roast profile. BRÜ Specialty Coffee is proud to partner with DABOV to bring their exceptional single-origin coffees to Basel. This collaboration reflects our shared commitment to quality, transparency, and the belief that great coffee starts at the farm. Origin: EthiopiaAltitude: 1,900–2,100 maslProcess: NaturalVariety: HeirloomRoast: Medium LightSCA Score: 85–87 (Red Label) Available at our Basel cafés and online at BRÜ Specialty Coffee.
