We Taste - Rocket Pop, grape bubble gum, dark chocolate Abdo Abamecha transformed his two-hectare family farm into a thriving 30.5-hectare estate. Regulatory changes in Ethiopia enabled him to sell directly to importers, bypassing the ECX to seek fairer returns. He now leads a cooperative supporting 200+ smallholder farmers around Jimma with resources, training, and market access for premium organic coffee. Natural processing is deliberate here, not necessity. Drying whole cherries on raised beds for three weeks allows fruit sugars to filter to the seed, creating distinguished berry notes complexity while avoiding fermentation faults common in rushed naturals. JARC 74110 and 74112 varietiess, developed by Ethiopia's Jimma Agricultural Research Centre, offer disease resistance and yield stability. They express clean, floral sweetness with bright acidity, qualities that compliment the berry fruit in this naturally processed lot. Light roasting preserves the balance of organic and fermentation acids, lending tartness and structure to the cup not always expected in a natural. Resting for two to three weeks off-roast yields candied cherry, lime, and blue raspberry (think Rocket Pop) alongside a grape juiciness, bubble gum, and dark chocolate. Roast: Light - Rest 2-3 weeks prior to brewing for best results. Process: Natural Varieties: JARC 74110, JARC 74112 Elevation: 1,800 -2,300 masl Location: Ganji Ilbu kebele, Goma district, Jimma Zone, Western Ethiopia Washing Station: Abdo Abamecha Farmer-Producer: Abdo Abamecha Farm: 30.51 hectares Exporter: Abdo Abamecha Grades / Certifications: Grade 1. Organically grown. No chemical fertilizers or pesticides used. Harvest: Nov. 2025 - Jan. 2026 Brew Guides Espresso: 1:3.0 in 26-28 sec. Filter: 1:17.2