For coffees that don't taste like coffee in the traditional sense, try the wild profile. It is fruit forward, floral, and ripe in all the ways you'd want.
These coffees lend themselves to all brew methods, from pour-over to espresso, you will find joy exploring their nuances.
Tasting notes: Apricot, caramel, cardomom, orange peel
Producers: Smallholders of the Goro washing station, Hambela, Guji
This area of Guji is one of the most exciting in all of Ethiopia. It is relatively new and has young and vigorous plants growing at a crazy 2300masl and above. The producers who sell their coffee to the Goro washing station have been 3 and 15 hectares of land, this is above average for Ethiopia and has the advantage of making it easier to train them in best practices around picking and farm management. The results are evident in the cup with complex flavours, a juicy mix of stone fruits and spice.
We brew this coffee as espresso where it shines as a bright fruity cup, and as a drip filter where the soft spices are balanced by the apricot sweetness.