This natural Sidama G1 from Bombe Station in the Bense District is an exceptional coffee from Ethiopia's most celebrated growing region — the Sidama zone in the Southern Nations has been cultivated for centuries at elevations between 1,500 and 2,200 metres. Sidama produces some of the most distinctive coffees in the world, and the natural process is the reason why. Rather than washing the cherry away from the bean immediately after picking, the whole cherry is dried on raised beds in the sun for three to six weeks. During that time the sugars in the fruit slowly ferment and migrate into the bean, leaving behind a coffee with extraordinary body, sweetness, and complexity that a washed process simply cannot replicate. In the cup you'll find a rich, full body with layers of ripe citrus — think blood orange and lemon zest — alongside jasmine florals and a lingering stone fruit sweetness on the finish. It's vibrant and clean, with none of the fermented edge that less careful natural processing can produce. This coffee, curated for us from Coffee Quest shines as a filter brew. Try it in a Chemex or V60 at 94°C with a medium grind to let the floral and citrus notes come forward. Works beautifully as a cold brew too — steep overnight for a naturally sweet, fruit-forward concentrate.
