إثيوبيا سوكي ناتشورال

I brewed this as my first cup of the morning and the aroma alone made me slow down. Knowing it comes from a farm that’s been pushing regenerative practices since 2000 adds a nice layer to the taste. It’s smooth enough to drink black, which is how I always take it.

The blueberry sweetness hits right after the pour, then fades into something deeper and almost wine-like. It's my first coffee from the Odo Shakisso district and the highland notes are noticeably cleaner than my usual Ethiopian roasts.

The highland elevation really comes through in the cup — it's bright and clean with a delicate floral finish that lingers. I've brewed it as a pour-over every morning this week and the flavor stays consistent batch after batch. This is exactly the kind of origin character I look for in a natural pro