Meet the coffee of community and heritage. Generational smallholder farmers in Sidama's villages cultivate indigenous heirloom varieties in soil and altitude perfectly suited to coffee excellence. At 1700–1900 meters, where Nitisol earth nourishes each plant, these beans are harvested with care, naturally processed, hand-sorted, and dried on raised beds. The medium-light roast unfolds with creamy milk chocolate, bright fruit notes, and subtle caramel—a reflection of family tradition and the rich connection between land, people, and cup. Roast: Med-light Tasting Profile: Milk chocolate, fruity, caramel Grower: Smallholder farmers from thee Sidama zone. Variety: Indigenous Heirloom Cultivars Region: Sidama Zone, Ethiopia Altitude: 1700-1900 M Soil Type: Nitisols Process: Full natural, sorted by hand. Dried on raised beds.