Ethiopia coffee, roasted in Australia

956 beans from 371 Australian roasters. The most common roasts are medium, light and medium light. The roasters describe these beans most often as chocolate, caramel & sweet, stone fruit and berry.

Coffee grows wild in Ethiopia and every arabica in the world descends from it. Washed Ethiopian coffee tastes floral and tea-like, often of jasmine, bergamot and lemon. The naturals taste of blueberry and strawberry instead. Look for Yirgacheffe, Guji and Sidamo on the bag.