Hatiso | Ethiopia Natural

Ethiopia Hatiso Natural

Karamo Village, located in Bula Woreda in Ethiopia’s Sidama region, sits at an exceptionally high altitude and benefits from a unique microclimate that slows the ripening of coffee cherries. This extended maturation allows the beans to develop the rich, complex flavours that Sidama coffees are celebrated for.

Around 350 smallholder farmers cultivate an average of 2.5 hectares each, delivering their ripe cherries to local collection points where they are carefully sorted and fairly paid for their harvest. After sorting, the cherries are dried on raised beds and regularly hand-turned throughout the day to ensure even drying and prevent spoilage.

The result is an expressive coffee, with bright strawberry notes up front, a silky milk chocolate body, and delicate florals on the nose. Each cup reflects the care, dedication, and traditional practices of the Karamo community, offering a true expression of Sidama’s specialty coffee heritage.

Producer – 350 smallholder farmers in Karamo Village

Location – Bula Woreda (district) Sidama

Farm – Various smallholder farms

Variety – Ethiopian Heirloom

Altitude – 1450 - 1500 MASL

Process – Natural

Cupping  Notes – Strawberry, Floral, Milk Chocolate

Roast Level – Light

Suitable For – All Filter Brew Methods

Importer – Cofinet

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Disclaimer: Cupping notes are a guide based on what we tasted whilst cupping this coffee. Your experience may differ depending on brewing method.

About

Karamo Village is situated in the Sidama region, a renowned coffee-growing area in Ethiopia celebrated for producing many award-winning coffees. Located in Bula Woreda at an exceptionally high altitude, the village benefits from a unique microclimate. The higher elevation delays the harvest season compared to other regions, allowing the coffee cherries to ripen slowly and develop complex, nuanced flavors.

Around 350 smallholder farmers deliver their cherries to the local coffee station, each cultivating an average farm size of 2.5 hectares. Farmers select the nearest collection point or station based on their farm’s location, selling their cherries directly. Upon delivery, the cherries undergo additional sorting, and the quantity of ripe cherries is recorded for fair payment.

After sorting, the cherries are transported to raised drying beds, where only ripe cherries are spread out. Workers move them by hand at regular intervals to prevent spoilage and over-fermentation. During peak harvest, cherries arrive almost daily and are shifted between beds based on their drying progress.

The variety

Heirloom is a catch-all phrase given to coffee varieties native to Ethiopia, many of which grow in the wild. There are thought to be over 10,000 different unnamed varieties. Many heirloom varieties begin life as a wild plant, and some are later brought to various specialty coffee farms across the country, where they are cultivated, harvested, and processed. JARC (Jimma Agricultural Research Centre) has also cultivated some heirloom varieties at their laboratory.

The Processing Method

Natural processing is the oldest and most traditional method used in Ethiopia. Ripe coffee cherries are dried whole in the sun on raised beds, turned regularly to ensure even drying and prevent over-fermentation. Once the fruit reaches around 10–12% moisture, the dried skin and pulp are removed, leaving the green bean ready for export.

Drying the coffee inside the intact cherry allows sugars and fruit compounds to soak into the seed, producing the bold, fruit-driven profile Ethiopia is known for. When done well, natural processed Ethiopian coffees are vibrant, complex, and unmistakably expressive of their origin.

Filter Recipe

This is a good starting point for all of our Filter coffees. Adjust Accordingly to your own preference.

Ground Coffee: 20g

Brewed Weight: 320g

Contact Time: 3-3:30 mins

Recommended Brewing Age

12+ days after roast date