Ethiopia Siko G1 is a standout example of Ethiopia’s renowned coffee craftsmanship, celebrated for its refined processing and delicate flavour profile.

The natural process begins with red cherries being floated to remove immature, unripe cherries. Then, keeping the cherries intact, drying them in thin layers for 15-30 days until they reach a 10-12% moisture level. The cherries are then hulled and hand-sorted to ensure the highest quality before being packed.

This "natural" method allows the beans to absorb the natural sugars and fruit flavours from the cherry as they dry, resulting in a coffee with a more distinct, fruity and fermented taste profile that is bolder when compared to washed coffee.

The result is a vibrant and fruit-forward coffee, Ethiopia Siko Natural bursts with notes of sweet cherry, juicy blackcurrant, and a bright nectarine finish.