Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

FREE shipping 1/15-1/18 on all orders within the U.s. code: mlk21

Ethiopia Mansur Natural

Product image 1Color Mansur Natural white coffee bag
Product image 2Agaro, Ethiopia trees
Product image 3Agaro, Ethiopia farm drying beds

Regular price $ 20.00




We're super excited to drop a single producer Ethiopia lot from the western zone of Agaro. These don't come around very often and this is a rarity we revel in offering.  Very clean natural flavors coming from this one and a full body make it an exciting cup profile. Flavors of blueberry, pomegranate reduction, maple syrup, and fig jam.  



ORIGIN: Agaro, Ethiopia
PRODUCER: Mansur Aba Hikam
ELEVATION: 1950-2000 masl
VARIETY: Local heirlooms
PROCESS: Dry processed (Natural)
TASTING NOTES: Blueberry, pomegranate reduction, maple syrup, and fig jam

Farm Level

Last year's export rule changes in Ethiopia gave farmers like Mansur Aba Hikam the opportunity to export their own coffee. In previous years, all private operations big and small had to sell their coffee through the government run Ethiopia Commodity Exchange and only cooperatives and unions were exempt. That probably sounds worse than it really was in terms of payments. But an issue presented to the buyer is that ECX coffee was stripped of provenance, save origin, so we never knew where it came from. Farmer Mansur Aba Hikam's coffee, for example, would've just been blended off with other coffees of a similar grade and sold as "Limu Grade 1". All that has changed and he is one of many farmers who have successfully applied for export licenses and are able to sell directly. His 18 hectare farm and wet mill are located near Kebele Kota, not far from Agaro town, and his coffee planted between altitudes of 1950 and 2000 meters above sea level. His coffee was delivered under his name, and is likely mostly the coffee from his farm. However, it is quite common for larger estate growers to incorporate coffee from family members and/or neighbors as well. 

General Brewing Instructions

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Brewing great coffee at home can be easy.  The essential tools are critical to making it happen.  They include:
  • Filtered water.  Spring water is ideal.  Removing chloride, sulfur, and iron is essential.
  • A burr grinder.  The more even the coffee particles, the better the coffee.  Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders.  Invest in a burr grinder.  Your taste buds (and coffee roaster) will thank you.
  • A scale.  I know using a scale can seem a bit like you're doing something you shouldn't be.  Trust me, you can only brew consistently great coffee with a scale.  Water and coffee are hard to measure without one.
  • Clean equipment.  Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup.  Please keep your equipment clean.  The sooner and more often you clean your gear, the easier it will be in the long run.  Add it to your ritual and thank us later.
  • Delicious and freshly roasted Color Coffee
Now that you have the tools, the rest is easy.  There are infinite numbers of ways to brew coffee.  Here are some of our favorites, with links to coffee professionals who we admire and trust:

Coffee Faq

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In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).

Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.


We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.

For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email for more questions about this.

If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.


Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.


These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.

In the meantime...go here: Pour Overs Aeropress to get some expert advice.


A weak brew could the result of a couple things.  First of all, you want to make sure you're using the proper amount of water and coffee.  If you use too much water or not enough coffee, you won't be able to get the strength you need.  A digital scale will ensure you can get the measurements right.  Start with 1 gram of coffee to 16 grams of water and adjust to taste!
The second problem could be a grind size that is too course.  If the coffee bits are too big, you won't be able to pull enough flavor out and the brew will taste weak.  In general for drip coffee, the grind size should be the size of beach sand.  You can also use the brew time to help judge if you're grind is correct.  Most brewing methods should take between 3 and 5 minutes.  If it's going faster than this, it's likely your grind size isn't fine enough.  Grind finer and taste it!


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