Ethiopia Mother Station

Why we love it: The Ethiopia Mother Station Natural is syrupy and intensely fruity, displaying notes of raspberry, strawberry jam, vanilla, and caramel for this lighter style roast. Unique and bright, my favorite way to experience this gem is by pour over or a very satisfying cold brew.

--Roasters Note: However you decide to brew this one, I recommend trying it black first to completely experience this dynamic coffee. After, add what you like, experiment a little & make it your own creation!

Farm story: Ethiopia Mother Station Natural is grown and harvested in Bombe, Sidama, a place known for its rich vegetation and climate. The coffee is produced by local farmers and processed at the Qonqana washing station, named for a river that passes through the area. The washing station was the first and largest built by Daye Bensa Coffee, a company run by brothers Asefa and Mulugeta Dukamo that has built numerous mills in the Sidamo region and also exports and grows coffee. Being one of the first in the area, the washing station is often referred to as "The Mother Station" by locals.

Impact: Mill owners, Daye Bensa, make use of environmentally friendly depulping and pressurized sorting machinery. They also compost and have a dedicated waste water treatment.