Ethiopian coffees are among the world’s best, partly due to the plant’s rich genetic diversity. Washed (wet-processed) versions are bright and citrusy with floral and spicy aromas, while natural (dry-processed) coffees—dried in the fruit—offer bold, fruit-heavy flavors (like berry, mango, and peach) with a rich body and intense, distinctive taste.
Ethiopian coffees are among the world’s best, partly due to the plant’s rich genetic diversity. Washed (wet-processed) versions are bright and citrusy with floral and spicy aromas, while natural (dry-processed) coffees—dried in the fruit—offer bold, fruit-heavy flavors (like berry, mango, and peach) with a rich body and intense, distinctive taste.
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