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Caramel Kush
Sweet, fruity, and caramel-forward — a lively Ethiopian natural.
Most people choose Whole Bean
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Caramel Kush
Tasting Notes: Caramel, Green Apple, Candied Almonds
Origin: Ethiopia
Region: Sidama, Arbegona, Molla
Varietal: Heirloom
Process: Natural
MASL: 1980–2080 masl
Farm: Molla Processing Station
Producer: Various Smallholders
More Info
Caramel Kush – Ethiopia (Natural Process)
Tasting Notes: Caramel, Green Apple, Candied Almonds
Origin: Ethiopia
Region: Sidama, Arbegona, Molla
Varietal: Heirloom
Process: Natural
MASL: 1980–2080 masl
Farm: Molla Processing Station
Producer: Various Smallholders
Coffee Info
Caramel Kush is an Ethiopian specialty coffee sourced from the high-altitude villages of Arbegona in Sidama, grown between 1980 and 2080 masl. The coffee is cultivated by smallholder farmers managing plots of 0.5 to 3 hectares, organically maintained and surrounded by native forests.
Cherries are processed at the Molla Station, where heirloom varietals, including the prominent 74158 cultivar, are naturally dried to preserve sweetness and complexity. The resulting cup delivers clean, layered notes of caramel, green apple, and candied almonds.
Farm / Producer Info
The Molla area lies in the Arbegona district of Sidama, one of 30 districts within the region. Farms are situated amid natural vegetation and fertile highland soils. This combination of elevation, microclimate, and traditional organic practices produces distinctive Sidama specialty coffee with vibrant clarity and sweetness.
Process Info
This coffee is naturally processed. Whole ripe cherries are sun-dried on raised beds at altitude, turned regularly for even drying, and hand-sorted to remove defects. The process enhances body and highlights the coffee’s inherent caramel and fruit notes.
Brewing Recipie
Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds
Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins
French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins
Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec
Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes
Origin Info
Origin - Ethiopia
Region - Sidama
Producer - Various Smallholders
Process - Natural
Altitude - 1980 - 2080 m.a.s.l
Varietal - Heirloom
Cupping Notes - Caramel, Green Apple, Candied Almonds
