All of the coffees in Master Origin Ethiopia with dry processed Arabica are Ethiopian Arabica. The signature jammy notes come from the naturally processed coffee beans. In the western highlands of Ethiopia, it’s their heritage to spread the harvested coffee cherry out across raised drying tables. The farmers here have used this traditional farming method for longer than anyone else. For up to four weeks their coffee is cradled in the sun as Ethiopian coffee farmers carefully hand-turn it at regular intervals to ensure it dries evenly. Getting it just right means layers of sweetness and ripe fruit flavors seep into the heart of those Ethiopian coffee beans.