This natural processed coffee comes from the Bochessa kebele in the Arbegona woreda of the Sidama region in Ethiopia. Grown by smallholder farmers at an altitude of 2000 to 2100 meters, the coffee is sun-dried on raised beds for 21 to 27 days. It features a flavor profile characterized by notes of candied berries, melon, and dark chocolate. This lot is composed of Ethiopia landrace varieties.
Founded by a Seattle native who honed his craft in Melbourne, Australia, Stamp Act Coffee brings an international perspective to roasting. The focus is on sourcing high-quality, traceable coffees and roasting them with a light touch to highlight their natural sweetness and complexity.
