【NEW】Ethiopia Sidama Elto Hamasho

this is a natural anaerobic coffee from the sidama region of ethiopia, processed at the elto hamasho station. anaerobic fermentation, where oxygen is excluded during the breakdown of the fruit, tends to amplify sweetness and fruit character, and that shows clearly here: expect red apple acidity alongside honey and honeycomb sweetness. it suits brewing methods that highlight clarity and sweetness, such as pour-over or aeropress. use water around 90-93°c and a medium-fine grind to keep the fruit tones defined without muddying the sweeter elements.