Rich, earthy chocolate based coffee with notes of dark cocoa, walnut and hints of red wine.
 
Ethiopia is not only the largest coffee producer in Africa, it also has the largest domestic consumption on the continent too. This well-developed domestic consumption of coffee has been driven by the long history with coffee the country has: home to the famous “Kaldi”, the goat herder who supposedly first discovered coffee’s ‘caffeinated’ qualities. Many coffee species are indigenous to Ethiopia, with Heirloom now the most common. Ethiopia has an abundance of varied flavour profiles – depending on the process and region the coffee is produced – from strawberry fruit, to mango, passion fruit and pineapple. If sweet juicy fruits are your thing – Ethiopia is the answer.
 
Origin:
Ethiopia
Process:
Natural
Harvest:
October - January
Flavour:
Berry, Fermented, Nutty/Cocoa, Winey
Species:
Coffea Arabica
Varietal:
Heirloom