Ethiopia Amederaro Nitrogen Natural 160g Signature Series bag

Ethiopia | Yirgacheffe Amederaro | Heirloom Nitrogen Natural, Opal 0926 | Signature Series

$34.00 AUD

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80 Somersby Falls RD, Somersby NSW

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This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

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 Nitrogen

Producer: Various smallholders

Farm: Amederaro

Region / Area: Gedeo, Konga

Altitude: 2000 MASL

Harvest Period: October – February 2026

Sourcing Partner: Project Origin

Roast Details

Roast Style: Filter

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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 L100 Ultra

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The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.

Taste Profile

Tasting Notes: Winey, raspberry, dark grape, red fruit, mulberry, toffee and orange.

Cupping Score: 88.0

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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? No

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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 | Yirgacheffe Amederaro | Heirloom Nitrogen Natural, Opal 0926 | Signature Series - When is peak flavour?

Medium Roast - Roasted on Roest L100 Ultra

Amederaro Washing Station

Amederaro sits in Konga village beside the Toracho River, about 6km from Yirgacheffe town, at around 2,000m. Around 1,890 smallholders deliver cherry grown in their backyards as 'garden coffee'. The station placed 7th in the inaugural Ethiopia Cup of Excellence and made the final table at the African Fine Coffees Association Taste of Harvest in 2018 and 2019.

It is operated by Primrose, Project Origin's exporting partner since 2015. Meseret Workneh and the Primrose team began experimenting with Supernatural and carbonic maceration processing alongside Project Origin in 2017, refining these lots every season.

Yirgacheffe

Yirgacheffe is perhaps the most celebrated coffee area in Ethiopia, the birthplace of Arabica. Within just 30km the Gedeo Zone climbs from 1,200m to 3,200m, creating a bio-diverse landscape where countless wild coffee varieties grow - the source of Yirgacheffe's famously complex, floral and fruit-driven cups.

Nitrogen Natural - Opal 0926

Ripe red cherries are hand sorted at 20-22 Brix (90%+ ripeness) and placed in sealed tanks flushed with nitrogen. With yeast activity, temperature and humidity controlled, the cherries undergo an extended anaerobic fermentation, then dry slowly in thick stacks over 25-30 days to build texture. Project Origin cups the lots with Primrose to curate this Signature Opal profile.

Expect a winey cup of raspberry, dark grape, red fruit and mulberry, with toffee sweetness and a twist of orange.

About the Heirloom Varieties

Ethiopia is home to the widest genetic diversity of coffee on earth. Trees grow semi-wild and naturally adapt to their surroundings, so a single lot is a field blend of many indigenous landraces - which is why Ethiopian coffees are usually listed simply as 'Heirloom'.

That diversity is what gives Yirgacheffe its layered, complex cup. Paired with nitrogen fermentation, it turns into a deep, winey fruit bomb with a thick, syrupy texture.