Ethiopia Organic

The countries and regions where the coffee grew. A region is a more local geographic description within an origin. Place names offer context but do not prove a particular flavor or identify a cultivar.

Coffee cherries dry with the fruit surrounding the seed; the dried outer layers are removed afterward. Also called dry processing. Natural names the drying method and does not mean that other processes are artificial or inferior.

Typical taste: Often fruit-forward, with berry-like aromas, perceived sweetness, and a fuller body.

Results also depend on growing conditions, roasting, and brewing.

A middle roast level, generally browner than light roast. Compare the roaster’s own description as naming conventions vary.

Coffee from one stated origin, which may be a farm, producer group, or growing area. This label alone does not guarantee a single farm, a single variety, or a particular flavor.

Named types or selections of coffee plants. Plant identity is separate from origin and processing. A broad species name does not identify a specific cultivar.

This detail is not available in the roaster’s listing.