A wet-processed (washed) Ethiopian coffee best known for
its rich, full body (mouthfeel), sweet and complex flavor, low
acidity, floral aroma, and an finish that is bright and soft.
Arabica originated
in the southwestern highlands of Ethiopia and
is the most popular kind of coffee worldwide
making up *0% or more of coffee production
in the world. Second to arabica in
popularity| is robusta
coffee which
is made from the beans of the Coffea canephora
plant.
The flavour is inimitable,
sensitive and delicate; from Ethiopian
coffee one can sense
notes of jasmine
flower, bergamot and blueberry in aftertaste. The
body of the coffee
is not
very strong and acidity is mild
and pleasant. In general, Ethiopian coffees are heavy
and winey or floral and tea like
