Sidamo Mewa

Discount applies automatically at checkout — mix & match any espresso roast.

This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.

When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.

If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.

“Heirloom” is a catch-all term for the countless wild or cultivated varieties found in Ethiopia, many of which are genetically unique. These coffees are renowned for their complexity, often showcasing vibrant florals, citrus, and stone fruits. Since they’re genetically diverse and often uncatalogued, each heirloom coffee is a unique experience.

The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.

The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable.

What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Ethiopia | Sidamo Mewa | Heirloom Natural Grade 1 - When is peak flavour?

Around 650 smallholder farmers deliver hand-picked cherry to the Mewa washing station in the Nensebo woreda. Farms here average 2 to 9 hectares, and the trip to the station is long enough that some farmers still deliver by donkey. The station floats and sorts the cherry for defects, then dries it whole on raised beds for 10 to 20 days, turned constantly to keep the drying even. The lot cupped at 87.25 points.

Mewa sits in West Arsi, high country that was classified as part of the Sidama growing region before Ethiopia redrew its zones. Humidity is high, temperatures are cool, and farms sit above 2,000 metres in sandy loam soil. Most families here farm with few or no agrochemicals, and coffee is the main cash crop alongside food crops grown for the household.

West Arsi coffees come mainly from Wolisho and Kurume, local landrace varieties, grown alongside selections from the Jimma Agricultural Research Center. Landraces adapted to this high, cool country over generations and thrive with minimal inputs.

These varieties handle natural processing well. The small dense beans keep the cup clean when the drying is done right, as it is here.

You get strawberry, plum and stone fruit in this cup, with a smooth, round body. Roasted for espresso, that round body carries the fruit straight through milk.