Ethiopian So Extra

She does NOT do anything halfway. Not even a little.

If she is going to do it, she is going to do it ALL the way. The birthday party has a theme within a theme. The decorations went up three weeks early. The school snack is homemade and aesthetically plated. The outfit is coordinated from the shoes up. The caption took forty-five minutes, and it was worth every single one of them.

She showed up to a casual Tuesday looking like she planned it for weeks. She did. She is NOT apologizing.

Some people call it extra. She calls it standards. There is a difference and she has been trying to explain it to people her whole life but honestly at this point she has stopped explaining and started just being it — loudly, unapologetically, and with incredible attention to detail.

Medium light roast with milk chocolate, bright fruity notes, and a smooth caramel finish that is somehow both effortless and complex at the same time. Just like her. It announces itself the second it hits your cup. Memorable in a way that lingers long after the last sip. It does not blend in. It was not designed to. Neither was she.

The most interesting thing in every room she walks into. Not because she tries. Because she cannot help it. That is the extra. That is the gift.

Own it. ALL of it. ALWAYS.

Roast: Med-light

Tasting Profile: Milk chocolate, fruity, caramel

Grower: Smallholder farmers from thee Sidama zone.

Variety: Indigenous Heirloom Cultivars

Region: Sidama Zone, Ethiopia

Altitude: 1700-1900 M

Soil Type: Nitisols

Process: Full natural, sorted by hand. Dried on raised beds.

Extra is NOT a flaw. It’s a whole personality. OWN it.