The Ethiopia Mother Station Natural is syrupy and intensely fruity, displaying notes of raspberry, strawberry jam, vanilla, and caramel for this light roast.
Ethiopia Mother Station Natural is grown and harvested in Bombe, Sidama, a place known for its rich vegetation and climate. The coffee is produced by local farmers and processed at the Qonqana washing station, named for a river that passes through the area. The washing station was the first and largest built by Daye Bensa Coffee, a company run by brothers Asefa and Mulugeta Dukamo that has built numerous mills in the Sidamo region and also exports and grows coffee. Being one of the first in the area, the washing station is often referred to as "The Mother Station" by locals.
Mill owners, Daye Bensa, make use of environmentally friendly depulping and pressurized sorting machinery. They also compost and have a dedicated waste water treatment.