Ethiopia Nala

Ethiopia at its most expressive. A natural anaerobic lot, fermented slowly to push sweetness forward — nectarine and coconut sugar over a ripe, juicy core. Roasted light to keep every note intact. A filter coffee to drink black and slow. 

Ethiopia Nala: What Makes This Cup Different

This bean comes from Guji, a region known for pushing flavor boundaries in Ethiopian specialty coffee production. Nectarine, coconut sugar, ripe berry that's the profile on paper. In the cup, it's brighter than that sounds, honestly.

Why The Process Matters

Nala goes through extended fermentation before drying, which is basically what people mean when they talk about anaerobic coffee. Oxygen gets kept out during fermentation, and that changes how the sugars break down. It's part of why the fruit notes hit harder than a standard washed lot would.

A few things worth knowing before brewing:

• Light roast, so grind slightly finer than you would for a medium
• Water just off boiling works best, somewhere around 94°C
• Give it a longer bloom, 45 seconds at minimum; don't rush it

Brewing Notes

Pour-over pulls the berry and floral side out best. French press mutes it a bit, at least in most cupping sessions we've run. Turkish grind is not the move here, it flattens the complexity this lot is built around.

Store beans away from light and heat, and grind right before brewing, not hours ahead.