Ethiopian beans feature a fragrant aroma with hints of citrus and floral undertones. The subtle fruity taste of this coffee is accompanied by a moderate acidity and light body.
It is said that in 850 AD an Ethiopian goat herder named Kaldi discovered coffee when his flock began to dance around sleeplessly in the night. Curious, he discovered that his flock had been eating the cherries of coffee trees, and the rest is history.
These beans are decaf, however, so they probably wouldn’t get the goats to dancing, now would they?
This coffee is decaffeinated using the traditional methylene chloride process.