Our light roast Ethiopian coffee has a complex aroma and flavor. Ethiopia is where Coffea arabica (the coffee plant) originates. Therefore, some consider Ethiopian coffees to be the apex. The complexity of hundreds of years of cultivation comes through in one cup.
A washed Ethiopian coffee typically has three dominant flavors: tea, lemon, and floral in some proportion. This one is heavier on the lemon and floral. It is the result of many factors coming together—varietal, soil, weather, ripeness, fermentation, washing, and drying—for an optimal coffee experience.
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