Ethiopia produces some of the most sought-after coffees in the world. Sidamo is likely the birthplace of Arabica. This coffee grows in the Gugi zone at 1600-1800 meters in the Birbirsa Wroeda Kojowa village–a rich area for coffee. It is dried using a natural, rather than washed process. This produces flavors exploding with berries, brown sugar, chocolate, licorice, and has a sweet, nutty flowery overtone as well. It is simply one of the best Ethiopian coffees we’ve tasted in a long time! Light-medium roast level.