Ethiopia, Wete Ambela

The altitude at 1,950-2,100 masl really shows—this natural Yirgacheffe has that dense, syrupy body I crave, and the landrace cultivar gives it a wild, complex edge. I brewed a batch for my morning pour-over and the aroma alone was worth the wait.

I usually go for washed coffees, but this natural-processed Yirgacheffe from the Wote Konga mill changed my mind—the berry and wine-like depth is incredibly smooth for a high-altitude lot. It brews up rich without being overly fruity, and the 1,950-2,100 masl elevation really shows in the clean fini

Brewed a cup this morning and the natural process really comes through—there’s a clean, fruity brightness that lingers, even as it cools. At this altitude, it’s got that classic Yirgacheffe elegance without being too delicate. The bag lasted me two weeks and every batch was consistent.