Behind the Cup: Ethiopia - Berry Pop

Some coffees ease you in. This one kicks the door in, drops purple fruit and cacao all over the floor, then winks at you on the way out.

Off Leash — For Adventurous Drinkers

The Cup

Purple fruit up front — juicy, wild, unmistakably natural — then cacao nibs roll in with a silky, almost syrupy finish. It's loud in the best way: the kind of cup that makes you sit up and pay attention halfway through the first sip. Ethiopian naturals can go one of two ways — chaotic or complex. This one's both.

Behind the Beans

This lot comes together at the Jigesa washing station in Ethiopia's Guji region, where cherries from around 750 smallholder farmers are pooled and processed naturally — sun-dried slowly to lock in that fruit-forward intensity. It's built on community rather than a single farm: hundreds of small producers, each contributing a few bags, adding up to something with real scale and real character. Grown between 1,850 and 2,050 MASL on a mix of Kurume, Wolisho and JARC varieties, it's classic high-altitude Guji — and it shows.

How to Drink it

Brew it as filter to let the fruit run wild — this one was built for it. Pull it as espresso if you want the same chaos, just louder and faster.

The Specs

Personality: Off Leash

We taste: Purple Fruit • Cacao Nibs • Silky

Origin: Shakiso, Guji, Ethiopia

Altitude: 1,850–2,050 MASL

Producer: ~750 smallholder farmers, Jigesa Washing Station

Variety: Kurume, Wolisho & JARC Varieties

Process: Natural

Roasted For: Espresso or Filter

Imported by: Melbourne Coffee Merchants

Loud, wild, gone in a flash. Grab a bag →