Ethiopia
Ethiopia is commonly known as the birthplace of coffee, and when villagers still collect wild beans from uncultivated coffee forests to this day, it is hard to refute.
Beans from Ethiopia bring a clean, bright, sweet, and diverse flavor dependent on the roast. These coffees often have a higher acidity, a light to medium body, and sophisticated flavor notes. Known for their syrupy, velvet mouthfeel, Ethiopian coffees often feature citrus and floral flavors as well as peach, strawberry, or bakers chocolate.
Shines at a light to medium roast and is full of floral/fruit and complex chocolaty spice notes. Light to medium roasts can come off a bit crisp and lemony, accentuating the fruity/floral tones, with just a little balance with dry chocolaty spice. One can really build up the chocolaty factor by progressing the roast closer to 2nd crack but its will mute up some sweet fruity notes that many will love. Great for cold brew or blending at a nice medium roast.
Ethiopia is commonly known as the birthplace of coffee, and when villagers still collect wild beans from uncultivated coffee forests to this day, it is hard to refute.
Beans from Ethiopia bring a clean, bright, sweet, and diverse flavor dependent on the roast. These coffees often have a higher acidity, a light to medium body, and sophisticated flavor notes. Known for their syrupy, velvet mouthfeel, Ethiopian coffees often feature citrus and floral flavors as well as peach, strawberry, or bakers chocolate.
Shines at a light to medium roast and is full of floral/fruit and complex chocolaty spice notes. Light to medium roasts can come off a bit crisp and lemony, accentuating the fruity/floral tones, with just a little balance with dry chocolaty spice. One can really build up the chocolaty factor by progressing the roast closer to 2nd crack but its will mute up some sweet fruity notes that many will love. Great for cold brew or blending at a nice medium roast.
Ethiopia is commonly known as the birthplace of coffee, and when villagers still collect wild beans from uncultivated coffee forests to this day, it is hard to refute.
Beans from Ethiopia bring a clean, bright, sweet, and diverse flavor dependent on the roast. These coffees often have a higher acidity, a light to medium body, and sophisticated flavor notes. Known for their syrupy, velvet mouthfeel, Ethiopian coffees often feature citrus and floral flavors as well as peach, strawberry, or bakers chocolate.
Shines at a light to medium roast and is full of floral/fruit and complex chocolaty spice notes. Light to medium roasts can come off a bit crisp and lemony, accentuating the fruity/floral tones, with just a little balance with dry chocolaty spice. One can really build up the chocolaty factor by progressing the roast closer to 2nd crack but its will mute up some sweet fruity notes that many will love. Great for cold brew or blending at a nice medium roast.
This will be roasted to a City+ roast which will be a light medium roast.