Ethiopia Natural

Roast: Med-light

Okay, darling, let's talk coffee. Not just any coffee, but the kind that whispers secrets in the dark.

This brew? Think sinfully smooth milk chocolate melting into a forbidden fruit fantasy, finished with a kiss of caramel.

It comes from the Sidama zone in Ethiopia, where small farmers pour their souls into every bean. We're talking heirloom cultivars, the OG stuff, grown way up high (1700-1900 meters, to be precise) in luscious Nitisol soil.

And the process? Oh, it's divine. Fully natural, sorted by hand (because only the worthy make the cut), and dried on raised beds under the Ethiopian sun.

Basically, it's a taste of paradise, with a touch of darkness.