The Ethiopia variety is a necessary stopover for coffee experts and enthusiasts. In fact, it was in the region of the Ethiopian high plains that coffee was harvested and consumed by humans.
Our recipe was realized with coffee from the southern region of Sidamo close by Somalian Giuba and Kenya. The aromatic profile is important, with notes of bitter orange citrus, grapefruit and intense flavors such as cardamom. It is recommended to prolong the tasting in order to reflect on its aftertaste. It is worth saving for consumption when one is not hurried or distracted.