This coffee is grown by a small collective of farms on volcanic soil in the Sidama/Guji, Kebele-Chire region. The varietal is known as Heirloom or the Ethiopian Heirloom and is grown at altitudes of approximately 1950 metres above sea level. Natural coffee bean processing often helps the beans carry a flavour similar to that of the coffee cherry itself and involves drying the cherry whole (bean, cherry and parchment all intact). The cherry will often remain on the bean until just before the time of export. Naturally processed coffee can be categorized as “special prep”, meaning ripe cherries are picked…