Berry jam and faint florals on the dry aroma; sweet blueberry and strawberry fruit on entry; honey and brown-sugar sweetness through the middle with a soft winey note; a round body; and a finish of milk chocolate and light florals.
Buying Tips
G2 natural: Ethiopian naturals find it harder to reach G1 before defect sorting; G2 is a common grade for regional natural lots and still shows vivid fruit
Versus washed: Washed coffee from the same region leans citrus and tea-like, while the natural adds berries, jam, and a winey note
Harvest: Ethiopia's main picking season runs roughly October to January, with new crop reaching Asia in spring and summer
Brewing Notes
Pour-over: Medium grind, 90°C, ratio 1:15
Iced: Berry sweetness feels even fuller when chilled