Description
Toffee, fresh stone fruit, cooked stone fruit, and dried citrus flavors with tangy acidity and delicate fruit-like sweetness.
Ethiopia is where coffee began. The Yirgacheffe region produces some of the most distinctive cups in the world — bright, complex, and unlike anything grown anywhere else. There’s a reason coffee people talk about Ethiopian coffee the way wine people talk about Burgundy.
Natural process means the coffee cherry is dried whole, with the fruit still surrounding the bean. That fruit contact during drying is what gives this coffee its remarkable sweetness and those stone fruit flavors — it’s not added, it’s not artificial, it’s just what happens when you let the coffee develop the way it wants to.
The tangy acidity might surprise you if you’re used to darker, more traditional roasts. That’s not a flaw — it’s the coffee doing exactly what it’s supposed to do. Think of it the way you think of a good lemonade. The brightness is the point.
Roasted medium at Sand Creek, this one is worth slowing down for. Pour over or French press brings out the fruit notes best. Give it a try black before you reach for the cream.
