Central Coast Coffee Ethiopia Sidamo Mewa Heirloom Natural espresso coffee beans 1kg bag

Ethiopia | Sidamo Mewa | Heirloom Natural Grade 1

$75.00

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Pickup availability

80 Somersby Falls RD, Somersby NSW

Pickup unavailable today. Ready after next roast date.

This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.

When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.

If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.

Origin and Sourcing

Varietal: Heirloom

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“Heirloom” is a catch-all term for the countless wild or cultivated varieties found in Ethiopia, many of which are genetically unique. These coffees are renowned for their complexity, often showcasing vibrant florals, citrus, and stone fruits. Since they’re genetically diverse and often uncatalogued, each heirloom coffee is a unique experience.

Processing Method: Natural

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The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.

Producer: Various smallholders

Farm: Various smallholders

Region / Area: West Arsi, Nensebo

Altitude: 2000 MASL

Harvest Period: November – January 2026

Sourcing Partner: Utopia

Roast Details

Roast Style: Espresso

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roasted On Machine: Roest P3000

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The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable. What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Taste Profile

Tasting Notes: Plum, stone fruit and dark chocolate. Round body.

Cupping Score: 87.25

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable with Milk? Yes

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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Decaffeinated? No

Import into Beanconqueror

Ethiopia | Sidamo Mewa | Heirloom Natural Grade 1 - When is peak flavour?

Medium Roast - Roasted on Roest P3000

Mewa Washing Station

Around 650 smallholder farmers deliver hand-picked cherry to the Mewa washing station in the Nensebo woreda. Farms here average 2 to 9 hectares, and the trip to the station is long enough that some farmers still deliver by donkey. The station floats and sorts the cherry for defects, then dries it whole on raised beds for 10 to 20 days, turned constantly to keep the drying even. The lot cupped at 87.25 points.

Region

Mewa sits in West Arsi, high country that was classified as part of the Sidama growing region before Ethiopia redrew its zones. Humidity is high, temperatures are cool, and farms sit above 2,000 metres in sandy loam soil. Most families here farm with few or no agrochemicals, and coffee is the main cash crop alongside food crops grown for the household.

About the Heirloom Variety

West Arsi coffees come mainly from Wolisho and Kurume, local landrace varieties, grown alongside selections from the Jimma Agricultural Research Center. Landraces adapted to this high, cool country over generations and thrive with minimal inputs.

These varieties handle natural processing well. The small dense beans keep the cup clean when the drying is done right, as it is here.

You get strawberry, plum and stone fruit in this cup, with a smooth, round body. Roasted for espresso, that round body carries the fruit straight through milk.