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Ethiopian coffees have certainly been known for fruity, high-acidity flavor profiles, mostly consisting of citrus and berries. However, variety spread has been much less certain, typically catalogued under the necessarily vague “heirloom varieties.” Recent efforts to catalogue and Ethiopian heirloom varieties and create single-variety nurseries and lots throughout the country have brought forward precisely what is best about the genetic spread in Ethiopia.
Combined with anaerobic processing, this variety 74110 lot is a revelation of the potential of Ethiopian coffee. The layers of candy-like sweetness present along strong tropical acidity, for a cup full of peach rings, watermelon jolly ranchers, and gummy bears.
Ethiopian coffees have certainly been known for fruity, high-acidity flavor profiles, mostly consisting of citrus and berries. However, variety spread has been much less certain, typically catalogued under the necessarily vague “heirloom varieties.” Recent efforts to catalogue and Ethiopian heirloom varieties and create single-variety nurseries and lots throughout the country have brought forward precisely what is best about the genetic spread in Ethiopia.
Combined with anaerobic processing, this variety 74110 lot is a revelation of the potential of Ethiopian coffee. The layers of candy-like sweetness present along strong tropical acidity, for a cup full of peach rings, watermelon jolly ranchers, and gummy bears.