Dried Blueberry, Maple Syrup, Dark Cocoa

Grown high above the Duromina area, where elevation slows the ripening of the fruit and deepens its flavor. 

Rich, chocolate-forward with a deep, syrupy body. This roast brings out bittersweet dark chocolate and cocoa, layered with hints of dried berries and a touch of caramelized sweetness like maple syrup and warm pancakes.

Up front, there’s a gentle brightness reminiscent of berry skins, adding structure without sharpness. As it cools, notes of dried blueberry and dark fruit come through, balanced by a smooth, rounded finish with subtle woody and resin-like aromatics.

In espresso, it becomes especially indulgent—thick, syrupy chocolate coats the palate, with a light berry sweetness and a soft, smoky finish

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Origin | Kedamesa Jimma, Ethiopia

Grade | Grade 1

Process | Sun dried Natural on raised beds

Cultivar | Heirloom Varieties

Elevation | 1975 - 2200 masl

Roast | Medium 

Recommended for | Pour Over, Drip Brewing, and Espresso

Recommended Rest | 2 weeks from Roasting Date