Unrestricted Climb - Light-Medium Roast (Standard)

 A tribute to the origins of aviation and coffee alike, Unrestricted Climb is an exploration of the "wild" side of the bean. In the early days of flight, pilots relied on visual reconnaissance to map the unknown; similarly, this Ethiopia Natural invites you to explore a landscape of untamed, berry-forward flavors. This is coffee in its most primitive and powerful form—unwashed, sun-drenched, and complex.

Flavor Notes & Tasting Profile

A "technicolor" profile that breaks away from traditional coffee notes with vibrant, jammy sweetness.

• Aroma: Intense blueberry, dried strawberry, and a floral hint of jasmine.
• Primary Notes: Ripe mixed berries, stone fruit (apricot), and a subtle honeyed sweetness.
• Finish: Wine-like and lingering with a refined, tea-like elegance.
• Body: Syrupy and full-bodied. Unlike the "clean" lines of a washed coffee, the Natural process provides a heavy, textured mouthfeel that coats the palate.

Origin Details

• Region: Sidamo / Guji Highlands, Ethiopia.
• Altitude: 1,800 – 2,200 Meters (ASL)—some of the highest "flight levels" in the coffee world.
• Variety: Heirloom Arabica (Wild-grown and indigenous varieties unique to the Ethiopian forests).
• Soil Type: Nutrient-dense, reddish-brown volcanic soil.

Growth & Processing Method

• Method: Natural (Dry) Process. This is the oldest method known to man. The entire coffee cherry is harvested and laid out on raised "drying beds" in the sun with the fruit still intact. As the cherry dries, the bean inside absorbs the concentrated sugars and juices of the fruit.
• Cultivation: Garden Coffee. Sourced from smallholder farmers who grow coffee in their "backyard" forests. This method is 100% organic by tradition, relying on the natural canopy of the Ethiopian highlands to protect the trees.
• Processing: Sun-Dried on Raised Beds. The cherries are hand-turned every few hours to ensure even drying and prevent over-fermentation, a process that requires the same level of attention as a precise landing approach.

Brewing Recommendations

To capture the full "spectrum" of this vibrant origin:

• Best Choice: Pour Over (V60 or Chemex). The paper filter clarifies the heavy body, allowing the "berry" notes to shine with high-definition clarity.
• Ratio: 1:16 (Coffee to Water)
• Temp: 202°F (94°C)

Pilot's Note: This is often called a "Gateway Coffee." One sip of a properly roasted Ethiopia Natural usually changes a person’s perspective on what coffee can be—transforming it from a bitter morning necessity into a complex, fruit-driven experience.