Many Ethiopian coffees have a delicate floral, almost tea-like quality. Others are fruity with intense notes of blueberry. Some are known for their rich red wine flavors. Aside from local variations in soil composition, microclimates and processing methods, another reason for the differences among Ethiopian coffees could be the rich array of varietals that grow there. In other coffee-growing countries, only certain varietals have been introduced for cultivation, and those have been introduced mainly via small samples, so they have narrow genetic bases. But in Ethiopia, the one place in the world where Arabica coffee is indigenous, there’s naturally more genetic variability within the species, which makes the adventurous flavors all the more enjoyable.

TASTING NOTES

Enjoy sweet citrus aromatics and pleasing maple syrup-like body. The wild sweet lemon and floral tones round out into a smooth, clean finish with Ethiopian Sidamos.