Light roast. Limited release.

Sweet, expressive, and dessert-driven, this organic natural coffee from Ethiopia’s Guji zone showcases the modern side of Ethiopian flavor while preserving its deep heritage.

Fruit-forward, floral, and deeply expressive — this Grade 1 natural from Ethiopia’s Sidama region highlights the complexity and refinement that have made Ethiopian coffees some of the most celebrated in the world.

Produced at the Bura Hamasho site and managed by Zablon Trading PLC, this lot is grown by smallholder farmers at high elevations and processed using Ethiopia’s traditional natural method. The result is a cup with layered sweetness, floral aromatics, and the vibrant character that defines exceptional Sidama coffees.

Origin: Sidama Zone, Ethiopia
Producer: Bura Hamasho Mill
Varieties: 74110, 74112
Process: Natural
Tasting Notes: Strawberry Jam, Blackberry, Chocolate
Roast Level: Light
Package Size: 10 oz (283 g)
Category: Modern
Availability: Limited Release

Producer & Origin

This coffee comes from the Bura Hamasho site in Ethiopia’s Sidama Zone, where smallholder farmers from surrounding communities deliver ripe cherries for processing. The site is managed by Zablon Trading PLC and sits at elevations ranging from approximately 1,950 to 2,150 meters above sea level, an ideal environment for slow cherry maturation and complex cup development.

Sidama is one of Ethiopia’s most recognized coffee-growing regions, known for its high elevations, rich soils, and favorable microclimates. These conditions help produce coffees with floral aromatics, lively fruit character, and refined acidity that continue to make the region one of the most respected in specialty coffee.

Processing

This lot was prepared using the natural process, one of Ethiopia’s oldest and most traditional coffee processing methods.

Ripe cherries were handpicked, carefully sorted to remove underripe fruit, and laid out on raised drying beds where they were turned regularly to promote even drying and prevent defects. The cherries were dried intact with the skin, pulp, and mucilage still surrounding the seed, allowing the fruit sugars to influence the final cup profile.

Once the cherries reached the desired moisture level, the dried fruit was removed to reveal the green coffee inside. This method is known for producing coffees that are sweet, fruit-driven, and layered in complexity.

About the Varieties

This coffee features Ethiopian varieties 74110 and 74112, selections developed for both resilience and cup quality. These cultivars are widely associated with high-quality Ethiopian coffees and help contribute to the distinct floral and fruit-forward profiles the region is known for.

About Grade 1 Coffee in Ethiopia

Ethiopian coffee is graded on a scale of 1 to 9, with Grade 1 representing the highest standard for preparation, cleanliness, and cup quality. This Bura Hamasho lot’s Grade 1 designation reflects the careful work of the producers and processors, as well as the exceptional potential of the coffee itself.

Recommended Brew Guide (V60)

• Dose: 25g medium grind

• Water: 400g at 200°F

• Ratio: 16:1

• Pour: 50g → 150g → 150g

• Total Brew Time: 3:30–4:00 (Grind coarser to highlight floral brightness, finer to deepen fruit sweetness.)