Dark roast. We take this darker than usual to add to our traditional espresso, but many find this a very smooth, very rich and very drinkable coffee all on it's own.  This natural crop is from the Durame Village of Kembata, Ethiopia. At 2100 meters above sea level, the soil is extremely fertile and ideal for growing high quality coffee beans. The farmers incorporate a 36-48 hour fermentation process in the wet mill and then use raised beds for drying the beans under the sun.  This coffee is smooth and full-bodied with notes or red berry and dark chocolate.  

* photo reflects a previous offering. Current crop is sold as Dark Ethiopian Natural*