衣索比亞起源水洗

The black tea note really comes through as it cools, which is exactly what I look for in a washed Ethiopian. I’ve been brewing it in my pour-over and the stone fruit finish lingers just long enough. This is the kind of coffee that makes me slow down my morning.

The stone fruit and black tea notes really shine through in this washed Ethiopian, making it incredibly smooth and complex. I brewed it in my pour-over and got a clean, almost delicate cup that lasted well past room temperature.

The floral notes are there but they're more subtle than I expected, almost fading into the background. It makes a decent morning cup but doesn't have that bold punch I usually look for in my coffee.