Ethiopian Sunrise
About This Coffee
Some mornings call for something bright. Ethiopian Sunrise delivers exactly that: a lively, fruit-forward cup that wakes up your palate with blueberry sweetness and a clean, tea-like finish.
This coffee comes from the Chelchele district in Ethiopia's famous Yirgacheffe region. Grown at high altitude and processed using the traditional natural method, it carries the bright, complex character that put Ethiopian coffee on the map. If you have never tried a natural process Ethiopian, this is a wonderful place to start.
From the Birthplace of Coffee
Ethiopia is where coffee began. Thousands of heirloom varieties still grow wild in its highland forests, and the farmers of Yirgacheffe have been cultivating coffee for centuries. When you brew Ethiopian Sunrise, you are tasting a direct connection to coffee's origins.
What Does Ethiopian Sunrise Taste Like?
The blueberry note is the first thing most people notice. It is not artificial or overpowering, just a clean, sweet fruitiness that comes naturally from the bean and the way it was processed. Behind that, you will find milk chocolate richness, a touch of vanilla sweetness, and a finish that reminds some people of a fine black tea.
This is a coffee that rewards attention. Take a moment with it. Let it cool a bit and notice how the flavors shift and open up as the temperature drops.
Flavor Profile
- Tasting Notes: Blueberry, Milk Chocolate, Vanilla, Black Tea
- Body: Light, tea-like
- Acidity: Medium, bright
- Finish: Clean, sweet, lingering
- Roast Level: Medium-Light
Where Does This Coffee Come From?
Yirgacheffe is one of the most celebrated coffee regions in the world. Nestled in the highlands of southern Ethiopia, it produces coffees known for their bright acidity, floral aromatics, and fruit-forward flavors. The Chelchele district sits at the heart of this region, where cool mountain air and rich volcanic soil create ideal growing conditions.
The coffee trees here grow under the shade of Enset, Albizia, and Acacia trees. This natural canopy slows the cherries' development, allowing more time for sugars and complex flavors to form. The farmers harvest by hand, selecting only the ripest cherries.
Origin Details
- Country: Ethiopia
- Region: Yirgacheffe
- District: Chelchele
- Altitude: 1,900 - 2,200 meters
- Varieties: Kurmue, Dago, Wolisho (heirloom)
- Grade: G2 (specialty grade)
- Cup Score: 85.5
- Harvest: November - January
What Is Natural Process Coffee?
After harvest, the cherries are hand-sorted to ensure only the ripest make it through. They are then spread on raised drying beds and turned regularly over the course of two weeks. The slow, even drying allows the fruit's natural sugars to work their way into the bean, creating that distinctive fruit-forward character.
Compared to washed process coffees (where the fruit is removed before drying), naturals tend to be fruitier, more complex, and sometimes a little funky in the best way. Ethiopian naturals in particular are famous for their berry-like sweetness and wine-like depth.
New to Natural Process?
If you usually drink washed coffees from Central or South America, Ethiopian Sunrise might taste surprisingly different. The fruit-forward brightness can catch people off guard at first. Give it a few cups. Many people who try natural process Ethiopian coffee find it becomes their favorite.
How Do We Roast It?
Ethiopian coffees like this one deserve a lighter touch. Roasting too dark would mask the blueberry and floral notes that make Yirgacheffe famous. Our medium-light approach brings out the natural sweetness while keeping the acidity lively and the finish clean.
Air roasting is especially well-suited to lighter roasts. The constant airflow removes chaff instantly and heats the beans evenly, so you get clarity and brightness without any burnt or smoky undertones.
How Should I Brew Ethiopian Sunrise?
Brewing Recommendations
- Pour-Over: The best way to experience the full range of flavors. Medium-fine grind, 1:16 ratio. Let it bloom and pour slowly.
- Drip / Auto-Drip: Works beautifully. The fruit notes come through clearly with standard brewing.
- French Press: Coarse grind, 4-minute steep. Brings out more body and chocolate notes while keeping the fruit.
- Cold Brew: Coarse grind, 14-18 hour steep. Makes a bright, sweet, refreshing drink.
- Espresso: Fine grind, shorter ratio (1:1.5 to 1:2). Expect a lively, fruity shot. Works well in cortados or small cappuccinos.
Water temperature matters with lighter roasts. Aim for 200-205 degrees Fahrenheit. Too hot and you risk pulling out harsh flavors; too cool and the extraction will be weak and sour.
Let It Cool
Ethiopian coffees often taste best as they cool down a bit. The fruit and floral notes become more pronounced and distinct. Pour your cup, take your time, and notice how the flavors evolve.
Frequently Asked Questions
What does Ethiopian Sunrise taste like?
Ethiopian Sunrise offers bright blueberry and milk chocolate notes with hints of vanilla and black tea. It has a light, tea-like body and medium acidity. The natural process gives it a fruit-forward, slightly wine-like character that is lively and complex.
What is natural process coffee?
Natural process (also called dry process) means the coffee cherries are dried whole with the fruit still on the bean. As the fruit dries, its sugars ferment and impart fruity, wine-like flavors to the bean. This is the traditional method in Ethiopia and produces the bright, fruit-forward character Ethiopian coffees are famous for.
Where does Ethiopian Sunrise come from?
Ethiopian Sunrise comes from the Chelchele district in the Yirgacheffe region of southern Ethiopia. The coffee grows at 1,900-2,200 meters elevation in fertile, clay-rich soil under shade trees. It is produced by smallholder farmers using traditional methods.
What roast level is Ethiopian Sunrise?
We roast Ethiopian Sunrise to a medium-light level to preserve the bright fruit notes and delicate floral aromatics. A lighter roast lets the origin character shine through rather than being masked by roast flavors.
How should I brew Ethiopian Sunrise?
Ethiopian Sunrise shines brightest with pour-over and drip methods, which highlight its clarity and fruit notes. It also works well as a light, tea-like French press or a bright, fruity cold brew. For espresso, expect a lively, fruit-forward shot that works well in smaller milk drinks.
Explore More
Enjoying Ethiopian Sunrise? Here are some other coffees to try:
- House Blend: Our everyday blend with chocolate and caramel notes. A different flavor direction if you want something more classic.
- Colombia El Tiple: Our signature single origin with dark chocolate and cherry. Medium roast, crowd-pleaser.
- Costa Rica Tarrazu: Bright and citrusy with honey sweetness. Another clean, lively cup from a different origin.