Framily

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Bright
  65
• Clean
  50

Grilled Peach. Earl Grey. Milk Chocolate. Berries . Ship within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. 100% specialty arabica coffee beans only Onyx's coffee beans are at their peak 2 to 3 weeks after roasting Origin Ethiopia VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. LandraceHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. Processing Dry WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Preferred Extraction Filter & Espresso RoastEspresso / omni roastAn 'espresso roast' is developed further for extraction under pressure; an 'omni roast' is profiled to work for both espresso and filter from one bag. Level Moderate Agtron #119 Production Roaster Loring S70 Peregrine About this coffee: We’re delighted to share the return of our annual Holiday release — a joyful, crowd-pleasing coffee that captures the spirit of gathering. This year’s offering comes from METAD, our closest relationship in Ethiopia. Roasted to a deep, developed medium profile, this coffee expresses rich cocoa foundations layered with notes of spiced berry compote and a lingering sweetness reminiscent of warm cobbler. It’s a versatile cup, nuanced enough for the coffee nerds, yet comforting and approachable for those who take theirs with generous cream and sugar. (looking at you, in-laws.) The Story: The Adinews, Harmony, and Ethiopia’s First Female Pilot by Dakota Graff The primary word I’d use when describing the coffees and practices of METAD is harmony. That experience is evident in the cup, with its delicate florals and soft fruit characters, but it moves far deeper than the taste experience of the coffees. Since I’ve been involved with the Adinew brothers, it’s been proven time and time again that they are committed to producing some of the best coffees in Ethiopia, and they uphold high standards of business while doing so. Within our near eight-year relationship, both Tariku and Aman have proven to care deeply about their coffees, and about personal relationships. Tariku Adinew has the gift of hospitality, making me feel at home when I’m halfway around the world, sleep-deprived, and usually over-caffeinated. This hospitality lends to the harmony I experience in their coffees, and the efforts of their family work surpass the experience that buyers have with them and their coffees. The soil that this coff