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MEDIUM LIGHT ROAST
~milk chocolate, fruit, caramel
These Ethiopian beans are known for their light to medium body, higher acidity, and complex flavors. The Sidamo region, where these beans are from, has the reputation for medium-bodied roasts with strong fruit flavors mixed with mild nuttiness. These Ethiopian beans have heavier bodies with a silky syrupy, honey-like texture. This natural sweetness of Ethiopian coffee makes it best enjoyed without added sweeteners, and they make especially good espresso beans. The grower is Smallholder farmers from the Sidama zone, Ethiopia
For those who like the details and stuff:
Variety: Indigenous Heirloom Cultivars Region: Sidama Zone, Ethiopia Soil Type: nitisols Process: full natural, sorted by hand, dried on raised beds.
“Way too much coffee. But if it weren’t for the coffee, I’d have no identifiable personality whatsoever.”