Ethiopian coffee is famous around the world. The rich and discriminating drink it for its candy sweetness, sparkling acidity, and floral aroma. This washed process coffee is not the typical sundried natural in-your-face berry fruity Ethiopia that we usually carry, but it's really refreshing. We particularly enjoy it when we do a Japanese style iced pourover, with its beautiful clarity of flavor and satisfying aftertaste.
It has notes of candied lemon, peach, and excellent acidity, crisp clarity, lots of sweetness -- I'm eating the beans right out of the roaster like they are candy.
The Konga Mill has one of the highest reputations in Yirgacheffe.
Ethiopia Yirgaheffe Konga Mill: Crisp Acidity, Lemon, Peach, Sweet