Ethiopia — Sidama Natural G1 Bonora

• Producers — Arbegona smallholders
• Region — Arbegona Highlands, East Sidama Zone
• Variety — 74158
• Terroir — 1900 - 2200 masl, temperate tropical climate
• Process — Natural

Tastes like

Forest fruits + Blueberry + Syrupy

Recommended brewing

• Best: Pour over with the Orea Brewer V3
• Great: Filter (batch brew, Chemex, french press) 
• Very good: Espresso

If you're ordering whole beans, we recommend allowing the coffee to rest for at least 10 days after roast before brewing. If you're ordering ground coffee, use immediately.

Ethiopian coffee

Much loved for their rich fruit (and often wine-like) notes, medium to low acidity and syrupy texture, it’s understandable why the popularity of high-quality Ethiopian natural coffees never wanes.

Coffees grown at altitudes as high as 2200 metres above sea level tend to have prominent sweetness (the result of an elongated maturation phase) and this lot is a classic example of this quality.

You'll enjoy the full potential of this coffee with the pour over method... But there's no-one stopping you from treating your tastebuds to a rich, fruit-filled espresso.