Ethiopian, Sidama. Honey

this is an ethiopian coffee from the sidama region, roasted by bells beans. it's processed naturally, meaning the coffee cherries are dried whole, which pulls fruit sugars directly into the bean. the result is a cup that leans sweet and dense, with honey and honeycomb as the dominant characteristics. it suits brewing methods that let sweetness come forward, such as a french press or filter, using water around 93c and a medium-coarse grind. if you enjoy naturally processed coffees that are sweet and low in sharp acidity, this is a straightforward choice.