Ethiopia Sidama Hube Medium Roast is a naturally processed single origin coffee from the Hube growing area of Ethiopia's Sidama zone, roasted to medium in our Scarborough roastery and packed as 300g whole beans. This is what natural process Ethiopian coffee tastes like at its best: mixed berry compote, stone fruits, vanilla, and a wine-like finish — the fruit character of the sun-dried cherry carried directly into the cup. The green coffee behind this roast is a Grade 1 lot from an award-winning Ethiopian producer, grown above 2,000 metres where slow cherry maturation concentrates sweetness into the bean. Medium roast keeps the berry and stone fruit vivid while building enough body for the vanilla and winey depth to anchor the finish. 100% Arabica, single origin, specialty grade.
Roasted fresh in Scarborough. Ships across Canada.
Cup profile +
Aroma
Ripe berries, sweet vanilla, warm stone fruit
Tasting notes
Mixed berry compote, stone fruits, vanilla, wine-like finish
Acidity
Balanced, juicy, fruit-driven
Body
Smooth, rounded, syrupy sweetness
Finish
Wine-like, lingering vanilla and berry sweetness
Brewing guide +
Pour-over / filter
The best way to taste this coffee. 1:16 ratio, medium grind, 94°C water. The berry compote and stone fruit express fully, and the wine-like finish builds as the cup cools.
Espresso
18g in, 38g out, 27 to 30 seconds. A fruit-forward shot with vanilla sweetness and syrupy texture. Distinctive in milk — the berry character carries through a flat white.
French press / drip
Coarse grind, 4 minute steep for French press. The full immersion draws out the syrupy body and rounds the fruit into jammy sweetness. Very forgiving in auto-drip machines too.
Grind immediately before brewing — whole beans hold the volatile berry aromatics that pre-ground coffee loses within days.
About this coffee +
Hube is a growing area in the highlands of Ethiopia's Sidama zone, where smallholder farmers cultivate heirloom Arabica varieties in garden plots above 2,000 metres. At this altitude cherries mature slowly, concentrating sugars and aromatic compounds before harvest — the foundation of the intense fruit character this coffee is known for. The green coffee behind this roast is a Grade 1 natural lot from an award-winning Ethiopian producer whose processing stations have earned recognition at the highest levels of the specialty coffee world, including honours in African cupping competitions.
Natural processing means the whole cherry is sun-dried on raised beds for weeks before milling, letting the fruit sugars migrate into the bean. Done carefully — with hand-sorted ripe cherries and constant turning on the drying beds — the result is the mixed berry compote, stone fruit, and wine-like character in this cup. Done carelessly, naturals taste fermented and muddy. The Grade 1 classification and the producer's award pedigree are the difference: this is natural processing at its cleanest and most precise.
We roast this coffee to medium because it is the level where the fruit and the structure meet. Lighter, and the syrupy body never develops; darker, and the berry compote fades into generic roast tones. At medium the berries stay vivid, the vanilla emerges, and the wine-like finish lingers the way the green lot's cupping profile promises. Roasted fresh to order in Scarborough and shipped whole bean across Canada.
Specifications +
Origin
Ethiopia
Region
Hube, Sidama
Roast level
Medium
Process
Natural (Sun-Dried)
Format
Whole beans
Weight
300g
Type
100% Arabica, single origin, specialty
Best for
Pour-over, filter, espresso, French press
Roasted
Fresh to order, Scarborough ON
Frequently asked questions +
What does natural process Ethiopian coffee taste like?
Fruit-forward, sweet, and expressive. Because the whole cherry is sun-dried around the bean for weeks before milling, the fruit sugars migrate into the coffee itself — in this Sidama Hube that means mixed berry compote, stone fruit, vanilla, and a wine-like finish. If washed Ethiopian coffee tastes like tea and florals, natural Ethiopian coffee tastes like ripe fruit. This cup is one of the clearest examples of the style: clean, jammy, and distinctly berry-driven without any fermented harshness.
Is this coffee good for espresso or filter brewing?
Both. Pour-over and filter show the most detail — the berry compote and stone fruit are most vivid and the wine-like finish develops as the cup cools. As espresso it pulls a fruit-forward, syrupy shot with vanilla sweetness that stands out in milk drinks. If you brew multiple ways, this is a coffee worth tasting across methods, because the profile shifts noticeably between filter and espresso.
Who is the award-winning producer behind this coffee?
The green lot comes from a respected Ethiopian producer operating washing and drying stations across the Sidama and Guji zones, whose coffees have earned honours in African cupping competitions and whose stations supplied coffee used at the highest levels of international barista championship competition. The lot behind this roast is their Grade 1 natural from the Hube area — the top Ethiopian export classification, with near-zero defects and verified clean cup quality.
How should I store this coffee and how long does it stay fresh?
Keep the bag sealed in a cool, dark place away from heat and moisture — never the fridge. Whole beans hold peak flavour for 4 to 6 weeks after opening. Grind immediately before brewing to preserve the berry aromatics that make this coffee what it is.
