BoneFrog Family,

I want to geek out on this coffee and share some specific details with you, because it is truly incredible.

Ethiopia is the birthplace of coffee. Coffea arabica evolved in the misty highland forests of the southwest, and the specific coffee Sarah selected for Lil’ Frog comes from the heart of that origin story: the Keffa, also spelled Kaffa, zone.

This lot comes from the Dinkalem Ademe farm, and surrounding smallholders, in Checho village, Chena district, Bita town, SNNPR. The farm sits at 1,800 to 2,000 meters above sea level on fertile red brown clay soils under the famous Keffa cloud forests. Owner Dinkalem Ademe, often working alongside his wife Sofiya, manages the site and nearby processing, collecting carefully selected ripe cherries from his own plots and neighboring smallholders and foragers. The coffee is natural processed: whole cherries are dried slowly so the bean absorbs the fruit’s sugars and flavors, producing a clean, intense, fruit forward cup.

Keffa is widely regarded as the legendary cradle of arabica. The region still holds extraordinary genetic diversity, thousands of wild and heirloom landraces, and the high elevation, cool nights, shade from indigenous forest trees, and rich soils allow cherries to mature slowly and develop deep complexity. Natural processing from this area reliably delivers the classic Ethiopian fruit bomb profile while remaining surprisingly clean and balanced.

Tasting notes for this lot, as cuppers and roasters describe it: blueberries and cream, cherry, dark honey, with a silky, slightly wine like body, gentle acidity, and a lingering aromatic sweetness that finishes with a soft cocoa note. It is fruit forward with sweetness and body, the constants that define coffees from this part of Keffa, yet distinctive enough to stand proudly as a single origin.

High end Ethiopian naturals from carefully selected lots like this rank among the top tier of specialty coffees. In my experience, comparable lots from Dinkalem Ademe’s farm and the broader Keffa forests carry the same clarity, depth, and unique tropical berry character that has made this region famous among roasters.

In short, Sarah did not just pick an Ethiopian natural. She chose a coffee from the forests where coffee itself began, grown and processed with care by a dedicated producer, delivering a vibrant, sweet, berry and tropical profile that few origins can match. It is the perfect foundation for Lil’ Frog: high end, unique, and full of character.

We hope you are as excited about this coffee as we are. Please give Lil’ Frog a try. This is an incredible and unique coffee, developed by Sarah and meant for you. Thank you so much for your support of our company.