Who doesn’t love Ethiopian coffee?
Especially the one with quality. Like this coffee from Limmu Kosa district, Jimma zone in the region of Oromia, which the farm owned by Akmel Nuri. The growing elevation ranging from 1.7 to 2 KM above sea level. The coffee processing method after picking is dry the whole cherries under sun on raised beds, but the key to ensure high quality here is selective cherry picking. Enjoyed this coffee so much since it is sweet, with balanced fruit acidity but still complex and wild at the same time. Some notes when brewing this coffee as espresso were red berries, orange, mixed tropical fruits and chocolate. While as a pour-over: tasty mixed apples, candied lemon, green tea and honey. Depending on the brew, you can also tasted corn syrup, milky or buttery like flavor, hint of herbs and mixed nuts. Those were some of the “wild” part I suppose - 1 month ago