Ethiopia
This Ethiopian honey process has a flavour profile reminiscent of sweet shop favourites with a grown-up twist. Well-rounded, complex yet familiar single origin that keeps us coming back for more.
With a flavour profile reminiscent of sweet shop favourites with a grown-up twist. Dried cherry, with an almost kirsch booziness, sharp and sweet lemon candy acidity, finished with a cacao flavour that reminds us of decedent dark chocolate truffles. This honey process coffee is a well-rounded, complex yet familiar single origin that keeps us coming back for more, like a kid in a candy store or a speciality coffee Roastery.
Produced by Mike Mamo and the team in Kecho Anderacha at Telila washing station in western Ethiopia. This is is Telila’s third year of operation, owned and ran by an outstanding team of local speciality coffee veterans. This third harvest is truly spectacular, thanks to meticulous processes all but unheard of in Ethiopian coffee. Entirely unique with crystal clear profiles in the finished cup.
