Apparently this is the year for naturals because we have another stunner lined up for you. We were fortunate enough to taste this coffee on our trip to Addis Ababa back in January, and it's as dynamic now as it was earlier this year. Rogicha comes from a private processing station near Bule Hora in the highlands of the Guji zone, not too far from towns like Yirgacheffe and Chelelektu. Around 1,500 farmers bring their cherry to be processed where it dries on raised beds for nearly three weeks. The care and attention given to the coffee is evident in the cup. Natural processed coffees can sometimes be cloying and boozy, but not so with Rogicha. Its fruit punch quality is enhanced by berry and melon notes with just a slight hint of cocoa on the finish.