Abyssinia

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

A blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of our seasonally rotating Ethiopia 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. and NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. varieties. A natural processed coffee is (typically) dried with the whole coffee cherry first before the fruit surrounding the bean is removed. This means that the coffee bean is in contact with the fruit of the coffee cherry throughout the drying process. This contact time enables the bean to absorb some of the taste characteristics of the fruit and naturally ferment in the skin of the cherry with the pulp of the cherry itself. A washed coffee has the fruit stripped off the bean almost immediately. The beans are then washed (this removes any remaining sticky mucilage from the bean) before being dried. The washing process is done in large cement ‘tanks’ with enzymes of various sorts to lightly ferment the coffee to speed the removal of the pulp remaining on the outer part of the bean. Natural processed coffee will taste fruitier and have a heavier bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. as the drying coffee bean absorbs some of the sugars from the surrounding fruit. In contrast, the washed coffee will have a cleaner mouthfeel and more of a “coffee” taste. Free shipping on all bulk coffee orders of five-pounds and more. Pickup and whole beans are available during our window service every day from 7AM-3PM.