Two exciting arrivals! Ethiopia Dry Process Limu -Nigusie Lemma and El Salvador Finca El Majahual. We’re excited to add a late-season Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that coffee arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a poor Dry process coffee is a method for taking the fruit from the tree to an exportable green bean. The whole intact coffee cherry is dried in the sun with the green bean inside. Later it Limu -Nigusie Lemma, with a fruit salad of flavors: Blueberry flavors in coffee take different forms. Dried blueberry was something we first encountered in natural Harar coffee from Ethiopia. It seemed to be most potent in fresh new crop coffees and would fade in, apricot, mango and Brown sugar is a type of sweetness found in coffee ...a sweetness characterized by a hint of molasses, yet quite refined as well. Since Brown sugar of the common type is highly refined (made by. This is still our favorite Ethiopian in the past year, and Misty Valley fans should take note! The El Salvador coffee had an undeservingly poor reputation for years, marred mostly by the inability to deliver coffee of high quality in an unstable political climate. Unfortunately, agriculture is the first to suffer in revolution, Spanish 101: Finca is the Spanish word for farm. Sometimes the term Hacienda is used to imply an Estate, which would mean the farm has its own wet-mill. A Finca does not necessarily have a El Majahual, like the Nigusie, is another versatile coffee that cups well for the whole roast range. Look for almond and Floral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it smells” which, admittedly, isn’t the most helpful. tones balanced by cocoa in this Salvador. Try it as a Short for Single Origin espresso, meaning using one origin specific coffee to make espresso, as opposed to using a blended coffee. too!