Bura Hamasho Natural – Sidama, Ethiopia (Organic, Grade 1)

Grown high in the Sidama mountains at nearly 2,000 meters above sea level, this Bura Hamasho Natural is a study in clarity and intensity. Smallholder farmers deliver handpicked, fully ripe cherries to the Bura Hamasho washing station, where they are dried slowly on raised beds under the Ethiopian sun. No shortcuts. No synthetic inputs. Just altitude, patience, and discipline.

This is a Grade 1 Natural, the highest classification in Ethiopia’s grading system—reserved for coffees with exceptional cleanliness and complexity. It’s the kind of lot that reminds you why Ethiopia is considered the genetic birthplace of Arabica.

In the Cup

Floral aromatics rise immediately—think jasmine and wildflowers.
The first sip opens into tropical fruit and lemongrass brightness.
Caramel sweetness anchors the finish.

It’s fruit-forward without chaos. Sweet without heaviness. Complex, but composed.

Why It Tastes This Way

Altitude (1,950–2,100 masl)
Cool mountain temperatures slow cherry maturation. Slower growth means denser beans and more developed sugars.

Red Clay Soils + Rainfall
Sidama’s fertile soils and steady rains create ideal stress conditions for flavor development. Not too easy. Not too harsh. Just enough friction to build character.

Natural Processing
The coffee dries inside the fruit for several weeks. As sugars and fruit compounds interact with the seed, the result is deeper sweetness and layered fruit notes. When done carelessly, naturals can taste fermented or muddy. When done meticulously—as here—they become vivid and elegant.

Organic Cultivation
Farmers rely on biodiversity and traditional methods rather than synthetic fertilizers or pesticides. The result is a coffee grown in rhythm with its landscape.

Varieties

74110 and 74112 — Ethiopian selections developed for resilience and cup quality. Built to thrive at elevation. Built for nuance.