Indaba Coffee Roasters
Green Ethiopia Natural
Green Ethiopia Natural
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Craft an extraordinary roast with quintessential Ethiopian flavor. Sourced from the celebrated Guji zone—the historical origin of coffee—this natural-processed green coffee lot features native Heirloom Typica varietals. Expect a vibrant, fruit-forward cup bursting with sweet blueberry, juicy raspberry, rich honey, and a smooth chocolate finish.
Flavor Profile & Origin Specs
- Tasting Notes: Blueberries, Honey, Raspberry, Juicy Fruit, Chocolate
- Region: Guji, Ethiopia
- Varietals: Heirloom Typica
- Process: Natural / Dry Processed
- Grade: Specialty Grade Green Coffee
The Heritage of Ethiopian Coffee
Ethiopia is universally celebrated as the birthplace of coffee, with cultivation traditions dating back to the 1500s. In the Guji region, smallholder farmers cultivate coffee across high-altitude garden plots using organic, centuries-old farming practices passed down through generations.
This lot is processed using the traditional natural dry method—allowing the whole coffee cherry to dry around the seed. This time-honored technique imparts intense berry fruitiness, complex tropical notes, and a silky, wine-like body that cannot be replicated anywhere else in the world.
Every purchase helps support our mission: 1 Bag = 1 Meal provided to someone in need through our partnership with 2nd Harvest Food Bank.
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Just like the other 2 I got these are at least 2 years removed from being fresh. UNBELIEVABLE they aren’t labeled as such. Oh wait, then they wouldn’t sell
Hi Roy, thank you for your feedback, and I'm sorry for the confusion with your order. A newer team member mislabeled your bags, and that's on us. We take getting things right seriously, which is why I reached out to you personally as soon as I heard.
For anyone reading, we're proud of the quality of our coffee. You can see our recent independent scores from Coffee Review here: https://www.coffeereview.com/?post_type=review&s=indaba+coffee&locations=all
Roy, my door is always open if there's anything more we can do to make this right. I hope you enjoy the coffee.
Bobby Enslow
Founder and CEO, Indaba Coffee
P.S.
Freshest isn't automatically best when it comes to green coffee. Right after processing, green beans often haven't settled yet. Cupped at origin, freshly processed coffee can come across grassy, overly acidic, or with a strange carbonated prickle on the tongue. A period of rest lets moisture stabilize and the flavors come together, and roasting too soon can leave a coffee tasting thin and grassy.
Aging also isn't a cliff that coffee falls off at the one year mark. It happens gradually, and how fast depends heavily on the specific coffee, how well it was dried, and how it's stored. Some roasters intentionally rest green coffee anywhere from six months to three years depending on the flavor profile they're after, and dense, dry, high grown lots stored well can keep tasting great well past a year.
None of this means every old bag of green is good. Poorly stored coffee absolutely fades and picks up papery or woody notes. But 'past crop' isn't the automatic red flag many people assume. Storage and the coffee itself matter more than the date alone.
Worth a read:
Yoshiharu Sakamoto on green coffee aging: https://note.com/baristatrainer/n/n04c80448ab94?hl=en
MTPak with Nicole Battefeld on resting coffee: https://mtpak.coffee/2021/03/why-coffee-age-how-roasters-control-it/