Ethiopia has a rich history with coffee. It's commonly known as the birthplace of coffee and has been exporting it, historians believe, since the 1600s. No other country has more varieties of the plant or can offer a wider range of flavors.
Ethiopian coffees are often the perfect bean for those who prefer the lighter side of coffee: fruity and floral notes over earthiness, brighter over bolder. This one, naturally processed and dried on raised beds, reminds us of apricot and blackberry flavors paired with notes of cashew and chocolate.