an organic Ethiopian Sidamo coffee from the Oromia cooperative. Its a dry-processed or "natural" coffee meaning that the coffee cherries are dried in the sun rather than first pulped and dried in their endocarp. Its a process found most often in coffee grown in regions where small, loosely organized farmers work with limited water resources or infrastructure.
The irregular sizes and shapes of the beans are indicative of the conditions of their processing. The roast color variability comes from the beans having differing ripeness and thus density and moisture content. You experience a lot of "wildness" as a cup characteristic. In a cupping of multiple small 7 gram samples you might get several cups that have an obvious defect but overall the flavor profile is winey, sweet and fruity. This particular coffee has often shown some stupefying floral aroma of late.