All of the coffees in MASTER ORIGINS Ethiopia are arabica. In the western highlands of Ethiopia it’s their heritage to spread the harvested coffee cherry out across raised drying tables. The farmers here have used this traditional farming method for longer than anyone else. For up to four weeks their coffee is cradled in the sun as farmers carefully hand-turn it at regular intervals to ensure it dries evenly. Getting it right means layers of sweet flavours seep into those coffee beans.
A light and short roast keeps the more delicate notes alive and singing through the wilder, heavier aromatics of this Ethiopian coffee.
The traditional natural process adds a unique taste - rich, and incredibly aromatic. In Master Origin Ethiopia with dry processed Arabica you’ll catch anything from the warming aroma of ripe fruit to delicate orange blossom notes.