Collection: Ethiopia

 From the ancient highlands of Sidama, where coffee first took root, smallholder farmers hand-pick and sun-dry each cherry with care. Grown in rich Nitisol soil at 1,700–1,900 meters, these Indigenous Heirloom beans are roasted medium-light to reveal layers of smooth milk chocolate, bright fruit, and golden caramel—a taste shaped by centuries of tradition and the warmth of the African sun.