Experience how processing transforms flavour.

Introducing the Ethiopia Siko Collection. This special bundle brings together two stunning coffees from the same Ethiopian farm — one Washed, one Natural — to highlight how processing alone can completely change the cup. Both coffees start from the same varietal, terroir, and care. But from there, they take two very different paths.

This is a fascinating opportunity to explore how the washing process creates clarity and brightness, while the natural process enhances body and fruit intensity.

A note from Andrew, our Head Roaster:
“I decided to spotlight two coffees from the same farm to highlight how different processing methods impact flavour. Each method brings out unique characteristics, so even though they hail from the same place, they deliver entirely different experiences in the cup. It’s a beautiful showcase of how nuanced and complex coffee can be.”

Ethiopia Siko G1 Washed

The washed process begins with depulping the cherries, then wet fermentation for 24 to 72 hours. It is then washed in channels and graded by density in water. Lower-density cherries float and are discarded, leaving behind the denser, higher-quality beans.

Following fermentation, the coffee is soaked in clean water for 6 hours, then dried in thin layers for 13 days. The cherries are then hand-sorted for 2 to 4 hours to ensure the highest quality before being packed. This “washed” method removes the mucilage, resulting in a coffee that is cleaner and brighter, with a more complex and subtle taste profile compared to natural coffee.

The result is a beautifully balanced coffee, combining gentle chamomile florals with creamy vanilla and the sweet vibrancy of nectarine.

Ethiopia Siko G1 Natural

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.

Experience the art of Ethiopian coffee

Enjoy a side-by-side tasting that reveals just how transformative processing can be.