Blackcurrant Speciality Coffee - Ethiopia

Process: Natural.
Varietal: Heirloom.
Region: Gemechu Shonora, Guji, Ethiopia.
Altitude: 1,900 - 2,200 m

Blackcurrant is a vibrant and aromatic Ethiopian coffee from the high‑altitude landscapes of Guji, shaped by elevation, fertile soils and careful natural processing. Grown at impressive heights, the cherries mature slowly, developing clarity, sweetness and a lively, expressive character that defines this region. The result is a cup that feels energetic yet composed, offering both freshness and structure.

In the cup, bright notes of pineapple bring an immediate sense of lift and freshness, followed by gentle herbal nuances that add depth and complexity. As the coffee cools, the profile settles into a refined black tea‑like character, lending elegance, balance and a long, clean finish. The natural process enhances fruit sweetness and aromatic intensity while remaining controlled and transparent, ensuring the cup stays clean rather than heavy or ferment‑driven.

The body is light and refined with a silky texture, supported by crisp, refreshing acidity that keeps the experience lively without overwhelming the palate. This coffee truly shines as a filter brew, where its aromatics, clarity and tea‑like structure are most expressive, but it also translates beautifully into espresso, delivering brightness and nuance rather than weight.

Thoughtfully produced and carefully handled from harvest through drying, Blackcurrant is a coffee chosen for its freshness, sense of place and repeatability. It’s an expressive yet approachable example of modern Ethiopian coffee — rewarding enough for those who enjoy complexity, while remaining easy and inviting to return to cup after cup.