Indulge in this fruit-forward Sidama natural from the Dembi station, a true Ethiopian gem. Complex layers of dark chocolate and cooked red grape mingle with bright citrus notes, creating an unforgettable cup that's both sophisticated and satisfying. Big body; crowd-pleasing in drip or immersion. Key facts: Region: Sidama, Ethiopia Station / Farm: Dembi Process: Natural (sundried on raised beds) Varieties: Ethiopian Heirloom Elevation: 1,950–2,500 MASL Roast Level: Dark Flavor Profile: Dark chocolate, cooked red grape, fresh citrus, floral Best for: Immersion (French press), filter drip, natural-style espresso FAQ: How does it taste? Dark chocolate, red-grape fruitiness, citrus lift; winey acidity. Pour-over or immersion (e.g. french press)? Both — immersion accentuates body; V60 highlights citrus and florals. Espresso suitability? Rich and jammy; reduce yield slightly (1:1.8–1:2.0). How is the natural process done? Ripe cherries dried whole, then rested before milling to lock in fruit sweetness. Freshness/storage? Small-batch roasted; store airtight, away from heat and light.