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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.

We're currently sold out of our custom 10oz bags so your coffee will come in a standard 10oz package. They'll be back soon!

Ethiopia Korate Natural

Regular price $ 19.00 Sale price $ 24.00

Unit price per 

only -27 left in stock




A clean natural with heavily tropical fruit leaning fruited profile.  Bright and structured, this cup will keep you engaged to the last sip.  Flavors of passion fruit, mango, white honey, and apricot.  



ORIGIN: Korate Village, Dari Kidame, Guji, Ethiopia
VARIETY: Dry Processed Heirlooms
ELEVATION: 1900-2100 masl
PROCESS: Dry Process (Natural)
DRYING: Raised Bed Sun Dried
TASTING NOTES: Passion fruit, mango, white honey, and apricot.  

Farm Level

This lot was processed at a privately run coffee processing site called Korate (also the name of the village), very near to Dari Kidame area, in Western Guji. The farmers who deliver to the Korate mill have coffee planted in high altitude zones nearby that span a range of 1900 - 2100 meters above sea level. They only produce dry processed coffees at this site ("naturals"), and with a capacity of up to 2 shipping containers a season (roughly 80k # of green coffee). That's a lot of coffee, however, it's actually on the small side for Ethiopia! The mill has registered more than 116 small farmers in total from the villages bordering the site, most with an average farm size of 2 hectares of coffee or less. Farmers are paid a higher rate for delivering only ripe cherries, which means less hand labor at the drying beds, and ultimately, a cleaner sorted coffee. Mill workers also mitigate unripe coffee by "floating" the coffee cherries in water. Generally, unripe coffee floats while the ripe coffee sinks. This makes removal quite easy, and a first step in grading. The coffee is then moved to raised drying beds for around 3 to 4 weeks time, until dried to around 11% moisture content.

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:


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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