To kick off Ethiopian season, we decided to highlight a very promising new project called And Specialty Coffee. For our first purchase from them, we decided to stick to classic Naturals. Bombe, Shantewene, and Ako washing stations have produced 3 outstanding and clean coffees that we're hella stoked to be able to start off the season with, offering 3 unique flavor profiles covering the spectrum of flavors you've come to expect from Ethiopian naturals.
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And Specialty Coffee:
And Specialty Coffee is a vertically integrated and farmer-owned exporter that recently won 2 Ethiopia Taste of Harvest awards in 2026 for both their honey and experimental processes. They currently operate 4 washing stations and have a main office in Addis Ababa, employing over 1,000 workers and purchasing cherry directly from many more farmers. And offers an array of processing methods coming out of each of their stations, from classic naturals, washed and honeys all the way to new experimental processes that work to bring more value back to the smallholders that work with them.

We first learned of And from our friends at Norml Coffee Ppl, who passed along some samples for us to try. On that initial cupping table, we were blown away by the quality coming from an exporter this new to the scene. That table had an array of different processing experiments, including a thermal shock honey that was quite interesting, but we instantly fell in love with the classic Naturals. We chose the best 3 from that table and are releasing a pretty limited supply of each one.
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Ethiopia Bombe Natural:
Grown by producers surrounding Bombe Mountain Station, this special prep natural was grown at 2,300masl, only selecting cherry measuring above 23 brix/sugar content with a refractometer. After this, the cherries were floated and sorted removing as many defects as possible, then moved to raised beds to sun dry for the first 48 hours before being moved to shade and slow dried for an additional 30-35 days. This careful selection and processing provides an exceptionally juicy and jammy cup, with an abundance of strawberry jam and rose while hot, which then cools into a cleaner dark cherry in the finish.
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Ethiopia Ako Natural:
Produced with cherry purchased from surrounding farmers at 2,300masl in Ako, Sidama, this coffee was processed traditionally with hand sorting before being dried as a natural on raised beds for 25-30 days. Of the 3 coffees we purchased from And, this one is the cleanest, offering a beautifully floral cup full of orange blossom, jasmine and bergamot with bright tropicality under the surface and a sweet apricot preserves note throughout.
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Ethiopia Shantawene Natural:
At 2,300masl, named after the founder of And Coffee's first born son Oliver, Oli-Shantawene washing station purchases cherry from surrounding farmers and follows a meticulous hand sorting protocol with slow, shaded drying to ensure cleaner flavors. This particular lot was grown by Deguna D., an And Coffee partner near the station. After hand sorting, the coffee was dried on raised and shaded beds for 25-30 days. In the cup, we find syrupy notes of blackberry and tart hibiscus followed by a realy lovely red grape tone as it cools.