Ethiopia Mokamba Natural

The Mokamba is a blend of coffees from three regions. Primarily, it’s coffee from Kambata — a region known for the production of ginger — blended with special preparations from Sidamo and also Wolyata. The cherries, Arabica heirlooms, are farmed at altitudes ranging from 1,500 to 1,800 masl.

After harvesting, which takes place between October and December, the cherries are patio dried. The three green coffees are carefully balanced to create a harmonious natural–process profile, with hints of sweet berry, grape and chocolate, as well as a creamy body.

Cupping notes: Grapes, dark chocolate, sweet, berry, creamy body.

The Ethiopia Mokamba Natural, sourced by James Coffee Co, represents a classic expression of the Ethiopia · Kambata, Sidamo, Wolyata growing regions. Cultivated at elevations between 1500 and 1800 masl, this lot utilizes Heirloom varietals, which are celebrated for their genetic diversity and complex profiles. Because this coffee undergoes a natural process, the cherry remains intact during drying, a technique that often imparts a heavier, syrupy body and intensified sweetness compared to washed counterparts.

In the cup, this selection highlights a distinct interplay between deep, fruit-forward characteristics and a rich, dessert-like finish. The roaster identifies notes of grapes, dark chocolate, and berries, supported by a creamy mouthfeel. For those looking to better understand these descriptors, referencing a flavor wheel can be a helpful tool to identify the nuances of these natural-processed profiles. This coffee serves as a compelling example of how traditional processing methods can elevate the inherent qualities of Ethiopian heirloom varieties.