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Light, vibrant florals, citrus, apricot
Ethiopian beans tend to be dense and small in size, having grown at high elevations. The trick is retaining their distinctive origin notes while giving them enough heat to penetrate without scorching the beans or driving away their more subtle attributes.
We come in at a relatively low rate of rise (temperature increase) during first crack to preserve the pronounced florals. This lot, being inherently fuller than some more tea-like Ethiopians, does not need a long development to achieve its silky body.
This fresh, Ethiopian lot is once again showcasing the distinctive flavour profile of the sub-region of Uraga - known to produce coffees with heavy, resonant florals, fruit, and sweet spice. This is in part due to the terroir where the coffee trees are grown in fertile red clay soil as well as the Uraga Yabitu Washing Station’s meticulous processing where cherry selection and sorting are the primary focus.