Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that Coffea Arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a poor anglicized interpretation of "Kaffa Bun". We consider Ethiopian coffees to be some of the best in the world, and extreme genetic diversity of the coffee shrub is certainly part of the reason why. Most of the coffee is either wet-processed - resulting in a vividly bright cup, with fruit and floral notes - or dry-processed with the fruit skin intact. The latter technique produces a very different, rustic fruited flavor profile, and with thicker body.
Coffea Arabica was also found in the Harar region quite early, either brought from the Kaffa forests or from closer areas around the Sudan border. It is entirely possible that slaves taken from the forests chewed coffee cherry and spit out the seeds, thus spreading it into the Harar region, through which the Muslim slave trade route passed.
Nano Challa has a sweetness of white honey, which is mildly fruited in flavor, and a healthy dose of toffee almond. Fruits like cherry juice and mild citrus come through in light roasts, with floral and Earl Grey tea. Darker roasts have red grape fruit, and a Ricola-like dark herbal aspect. A much lighter mouthfeel suits the slight effervescence. City to Full City.
Michiti is a juicy bodied coffee, with fruit flavors to match. Papaya, citrus, and stone fruit dominate the cup, along with floral tea and baking spice elements throughout. While complex, the top notes and acidity strike a well-integrated balance. Versatile in the roaster and in brew method. City to Full City. Learn More
Cocola has flavors of pungent and sweet fruit juice - papaya, mango, peach - juxtaposed by bittersweet aspects of dark cacao. A bodied cup, and the pungent, juicy fruits interplay well with earthy, molasses sweetness. City+ to Full City.
Mankira has a rustic, dark caramel sweetness, like burned sugar, toasted, and bittersweet. Honey and stone fruits come out as the cup cools, and a woody note too. Theres grain-sweet and spice notes that are like baked sweets/cookies. City+ to Full City. Learn More
Baaroo displays a pleasing balance of florals, fruited notes, complex sugars, sweet butterscotch, juicy fresh peaches, and apricot. The lighter end of the roast spectrum brings Jasmine, spices and cola nut. A nice citrus like acidity mixes well with the layers of cocoa and fruit in the darker roast profiles. City to FC+. A great SO Espresso.
Sidama Njori is a complex coffee, loads of berry notes propped up on a base sweetness of caramel candy. Citrus come out in the cool cup, with the most complexity at City to City+. Full City and beyond builds chocolate/roast aspect playing well off a fruited backdrop. City to Full City+. Single Origin Espresso (a wild one!). Learn More