Ripe blueberry leads, dark and jammy, layered with violet florals and mandarin orange. The light roast keeps the lime acidity juicy and zesty. As the cup cools, raspberry and white peach come through along with milk chocolate. A full sweetness enhances the silky, slightly lactic texture, creating a refined and smooth mouthfeel.

Brewed as a filter, the florals and berry notes remain expressive and pronounced supported by a refined structure that evolves with cooling. This is what the best Ethiopian naturals do: a full fruit forward profile without losing the clarity.

This is a natural process lot. Coffee cherries dry whole on raised beds for 12 to 15 days, turned through the day and covered against the hardest midday sun and the overnight mist. This slow drying approach allows sugars and acids in the fruit to develop into layered flavours, highlighting blueberry and citrus with a soft, lactic mouthfeel. The result is a clean profile that retains clarity while showcasing the rounder fruit and chocolate tones typical of Ethiopia's best natural lots.