I’ve been enjoying the fruity and hoppy unwashed Ethiopian Sidamo that we’ve had in these past couple of months. The berry notes are mellow and smooth, and complement the body maintained by our high altitude roasting. With that said, I came across an interesting article and report on National Public Radio talking about how far […]
Nutty, chocolate, herbaceous, flowery, rich, full, fruity, spicy â€“ these are all words we use when attempting to describe that magical flavor of brewed coffee that most of us know all too well. But few of us really know much about the plant itself.