The Ethiopia Yebesele Natural from Goshen Coffee is what happens when coffee farming meets patience. Sourced from small landholders in the Yirgacheffe region, this naturally processed coffee showcases the fruit-forward intensity Ethiopia is famous for—without a drop of added flavor. The natural process leaves the coffee cherry intact during drying, allowing the sugars to permeate the bean as it slowly transforms from fruit to raisin over weeks of careful monitoring.
What you're tasting isn't artificial. It's fermentation done right—a controlled transformation that requires vigilance and skill. The result is a cup that tastes like you're biting into fresh stone fruit, berries still warm from the sun, maybe a whisper of wine-like complexity on the finish.
Tasting Notes
Expect explosive fruit character: blueberry, strawberry, and peach dominate, with floral jasmine undertones and a jammy sweetness. The body is syrupy and full, with a lively acidity that keeps the cup bright rather than cloying. The finish lingers with dried fruit and a hint of cocoa, making each sip as interesting as the last. This is coffee that announces itself.
Brew Methods
This coffee shines brightest in methods that highlight clarity and complexity. Pour over (V60, Kalita Wave) brings out the floral highs and fruit definition. As espresso, it's bold and unconventional—a fruity shot that drinks almost like a dessert. French press amplifies the body and jammy texture. Cold brew turns it into a fruit punch. Avoid over-extraction; this coffee is sweet enough that you don't need to push it.
About the Roaster
Goshen Coffee is a Portland-based roaster committed to sourcing meticulously processed coffees from producers who treat coffee like the agricultural art it is. They roast to highlight origin character, not hide it.
Not sure which grind setting to use or which brewer will best showcase this natural? Clive's team is here to help you dial it in and recommend equipment that'll make this coffee sing.