Ethiopian Sidamo Coffee

this is a natural-process ethiopian coffee from the yirgacheffe region, roasted by real deal roasters. natural processing, where the whole cherry dries around the bean, draws out the fruit-forward and floral character you get here: lemon, grapefruit, citrus zest, jasmine. it drinks bright and aromatic, with a clean citrus edge balanced by delicate floral tones. to get the most from it, use a brew method that highlights clarity and acidity, such as a pour-over or aeropress, with water around 90-93°c and a medium-fine grind. avoid over-extraction, which can push the citrus toward bitterness.