East View Pocketful of Sunshine Ethiopia Coffee

East View Pocketful of Sunshine is a naturally processed Ethiopia coffee produced by Tigest Wako on her 7.6-hectare family farm in Idedo. The lot comes through a Single Farmer Project and carries documented notes of stone fruit, berry, and apple, supported by mellow acidity and natural-process sweetness. East View chose the name for the bright, sunny impression the coffee gave from green-coffee aroma through the finished cup. This is a producer-specific offering for drinkers who enjoy fruit clarity, gentle complexity, and a lingering finish. It is available whole bean or freshly ground in 12-ounce and 5-pound sizes.

Coffee profile

Origin, process and roast approach

Wako was born and raised in Idedo and inherited the farm from her parents. Her husband, Abraham, is a pastor in Idedo and works in coffee as a supplier. In Gedeo tradition, land inheritance commonly goes to male children, making Wako one of relatively few women landowners in her locality. Her 7.6 hectares are also substantial in a densely populated zone where many farms are around one hectare. The source story notes the operational and administrative challenges she manages as a woman farm owner. This lot reflects her work without adding undocumented cultivar, altitude, or certification claims.

Brewing guidance

To emphasize fruit and clarity, begin with 20 grams of coffee and 320 grams of water at about 200°F. Use a medium-fine grind, bloom with 50–60 grams for 45 seconds, then pour in controlled pulses. Aim for a drawdown near 2:45–3:15. If the cup is tart and thin, grind finer; if the finish is dry or muted, grind coarser. For immersion, use 30 grams to 480 grams of water and steep four minutes. Natural coffees can produce fines, so avoid aggressive agitation when you want a cleaner cup.

Choosing a method and format

A flat-bottom or cone brewer can both work, but the grind and pouring pattern should match the geometry. In a cone dripper, keep the bed level and avoid pouring hard against the paper. In a flat-bottom brewer, distribute water across the coffee without excessive swirling. If the natural-process fruit feels fermenty or heavy, a coarser grind and gentler agitation can improve separation. If it feels tea-like and empty, increase extraction slightly. Because this is a producer-specific lot, use clean equipment and neutral water so old coffee oils do not obscure its character. The 12-ounce format is well suited to careful comparative brewing.

Dialing in, freshness and equipment

Taste the coffee warm and again as it cools: berry and stone-fruit impressions may become more distinct at lower temperatures. Separate acidity from sourness by looking for sweetness and a clean finish. Fresh coffee releases carbon dioxide, so allow degassing and adjust the bloom if the bed rises strongly. A consistent grinder such as the Turin DF64 Gen 2 makes drawdown easier to manage. Compare it with other producer-led coffees in the Specialty Coffee collection.

For best results, buy the format that matches your equipment. Whole bean preserves more aroma until grinding; ground coffee prioritizes convenience. Store the sealed coffee in a cool, dry cabinet and avoid refrigeration after opening. Orders placed through Espresso Outlet are routed to the roasting partner for fulfillment, so roast and dispatch timing follow that partner's workflow.

Frequently asked questions

Who produced this coffee?

Tigest Wako produced it on her family farm in Idedo.

How large is the farm?

The documented farm size is 7.6 hectares.

How is the coffee processed?

It is naturally processed, with sorting, rinsing, and drying on raised beds described.

What does it taste like?

The listed notes are stone fruit, berry, and apple with mellow acidity.

Is the cultivar listed?

No specific cultivar is documented on the product record.

What formats are offered?

Choose whole bean or freshly ground coffee in 12-ounce or 5-pound sizes.