Besides being the birthplace of coffee, Ethiopian beans are a real treat, with some incredibly fruity flavors. These will vary even from farm to farm, yet you’ll also commonly hear of other fruits and florals. While we still roast this to Medium, we prefer the light side of medium so that while the roasting flavors are still prominent, you can yet taste the delicious origin flavors. One of our favorites.
Ethiopian Nano Challa Cooperative: Amber honey sweetness opens up to fruited flavors of orange marmalade, unsulphered apricot, peach tea, along with hints of wood spice, tenedam herb, and lemon balm. Great for espresso!
(Note: Farm origins within countries will vary from time to time, particularly on subscriptions. Tasting notes are for the current farm, and we put it here for your reference. It's one more of the wonderful things about coffee.)