Usually, the darker you roast a coffee, the floral accents go up in smoke. But with Ethiopian Sidamo coffees, you can still detect jasmine and rich fruit flavours all the way up the roasting profile. These beans are SHB (Strictly Hard Bean), meaning the plants that mothered these beans struggled to survive at an elevation above 2,200M (7,000 FT). The few berries that did manage to mature, did so very slowly, absorbing more nutrients from the soil and producing more complex flavour profiles. Once ripened they were picked and immediately dried, without removing the pulp, in raised beds using a technique called Natural Processing. Natural process coffees are more eco-friendly as they don’t create acidic water as part of the processing waste but this technique is finicky. Skill is required to rotate the shrivelling berries by hand for an entire month to ensure an even drying process that prevents mould and rot spoiling the crop. But the end result of this effort is well worth it: a rich, densely fruity cup that tastes brilliantly sweet. You may want to skip the sugar with this one.