This is a single origin coffee from Ethiopia, specifically from the Guji region at 2000 meters altitude. It is organically grown and processed using the natural process method, where the coffee cherries are dried in the fruit. The coffee offers fruit-forward flavors with potent aromatics and mild acidity, representing the unique characteristics of well-processed natural Ethiopian coffees.
Big Creek Coffee was founded in October 2010 by Randy Lint, a former attorney and judge who could not find quality fresh roasted coffee in Montana's Bitterroot Valley. Starting in a 300 square foot space in Hamilton, the business expanded to a 4,000 square foot facility in 2019 housing dual Diedrich roasters side by side. All coffees are certified organic with no chemical additives, selected for seasonal availability, sustainable farming practices, and exceptional cup quality. The Coffee Review awarded three of their coffees scores above 90 in 2015, and the roastery has also won a Good Food Award for Best Roast. Big Creek distributes wholesale to all 50 states from its base in downtown Hamilton.
